Recently, I had guests for dinner. They were just about to leave for a nice 3 months on their sailboat. As I’ve experienced this two years ago, for a 8-month voyage, I know that you do not always feel like cooking cakes and spreading flour all over your little boat. So I decided to offer them a little treat and I cooked this amazing chocolate and orange cake.
Good news for chocolate lovers : “Dark chocolate contains 70 percent cocoa and provides the body with polyphenols that fight cancer. Resveratrol in red wine possesses powerful anti-cancer activity.” (Source: Richard Beliveau studies and book. Read more).
The most amazing about this cake is… there’s no flour at all in it! And it’s terribly easy to prepare. Watch this:
240g of egg whites at room temperature (8 units)
115g (1/2 cup) fine sugar cane
80g (approx 3 oz) of unsweetened cocoa powder
5 ml (1tsp) baking powder (alum free)
250ml (1 cup) of orange marmalade with spices
125 ml (1/2 cup) of soy beverage
210g (1 1/3 cup) dark chocolate 70%, broken into small pieces
The zest of an orange
Preheat oven at 180°C (350°F)
With a mixer, beat the egg whites while progressively adding the sugar till it rises like a nice meringue. Sift together the cocoa powder and baking powder. Add to meringue very delicately using a spatula. Pour into a spring-form cake mould of 20 cm (8 in) in diameter that has been greased and floured. Insert into oven for 25 to 30 minutes or until a tooth pick inserted in the middle comes out clean. Remove from oven and let it cool 5 minutes, then remove from mould. Set on a cake plate and refrigerate for 30 minutes.
1. Cut the cake in two horizontally. Spread marmalade on one side and cover with the other half.
2. In a pan, bring the soy beverage to a boil, and then pour over the chocolate. Mix till the chocolate pieces have dissolved into a smooth texture and proceed to frost the cake. Decorate with orange zest.
3. Cool. Serve.
p.s. As you can guess, the Chef, at Spa Eastman, gave me this fabulous recipe.