Tonique Cuisine

Two layer chocolate & orange cake

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:

Cake Ingredients
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.

And enjoy!

p.s. As you can guess, the Chef, at Spa Eastman, gave me this fabulous recipe.