Well that’s it all over for another year. Tomorrow the Christmas tree and decorations will be all packed away in their boxes (does anyone actually wait until the 6th January anymore?) I was quite tempted to keep them up for a couple more days but my desire for a clutter free (ha! as if) house is currently winning. It’s not a task I enjoy though, I adore Christmas and always feel a little sad when everything goes back to normal.
The holidays have gone by so quickly, the kids return to school next week and we will be back to our day to day routine. So I plan to make the most of the last few days by just spending time with my boys watching movies, doing jigsaws and being silly.
Looking for a rich, chocolatey dessert type cake that is special enough to take to a party? Or just to keep at home in the fridge, for cutting yourself a small sliver whenever you fancy to help banish away the post Christmas/NY blues? Here you go…
**Of course you don’t have to make this cake orange flavoured if you’re not a fan, you could just leave out the zest and extract for pure unadulterated chocolate pleasure 🙂 I’m thinking mint chocolate would also be fabulous**
For the base
1 egg white
50g caster sugar
2tsp cocoa powder
1 drop of white, red or cider vinegar
For the truffle filling
400g Dark Chocolate
Zest of a Clementine
1/2 tsp pure orange extract (I found mine in Sainsburys)
60ml rum or liquer of your choice, Tia Maria would be lovely, as would an orange based liquer if you weren’t using the orange extract & zest
60ml golden syrup
500ml double cream
Preheat the oven to gas mark 4/180°C. Line a 20cm springform tin with baking parchment and oil the sides with some flavourless oil.
Whisk the egg white until foamy peaks form and then whisk in the sugar a little at a time to make a thick, glossy mixture. Sieve over the cocoa and sprinkle with the vinegar, and whisk again to combine everything. Spread as evenly as you can over the bottom of the prepared cake tin and then put in the oven to bake for 15-20 minutes. Leave to cool while you make the truffle filling.
Melt the chocolate with the liquer and syrup in a bowl over a pan of barely simmering water. Once the chocolate is melted, stir in the orange zest and extract if using. Remove the bowl from the saucepan and let it sit off the heat for 5 minutes or so.
Whisk the cream only until it thickens slightly – it should be slightly aerated and have the consistency of thick pouring custard. Pour into the chocolate mixture, beating gently until everything is amalgamated.
Pour into the meringue-bottomed tin and cover the springform with clingfilm, and put in the fridge for a night or day, or for up to two days.
When ready to serve, dust the top of the cake with cocoa powder pushed through a seive. Or if you still want to hold onto the festive season for a little longer, dust with some edible glitter, if you like that sort of thing 🙂