Ready Time: 50 mins
Preparation Time: 25 mins
Cooking Time: 25 mins
Serves: 2-4
Ingredients
Cake
- 85g dark chocolate (60–72% cacao), chopped
- 45g unsalted butter
- 2 large eggs (60g each)
- 1/4 cup (60g) caster sugar
- 1 teaspoon orange zest
- 1/8 teaspoon salt
- 1/3 cup (35g) hazelnut flour
- 1 tablespoon Grand Marnier
- 1 tablespoon icing sugar, for dusting
Whipped Cream
- ½ cup (120ml) pure cream, cold
- 1 tablespoon sugar
- Dried rose petals, to garnish, optional
Special Equipment
- Two 10 x 4.5cm heart-shaped springform pans or one 15 x 7cm round springform pan
- Breville electric hand mixer
Method
For the cake
- Cut baking paper into hearts (or a round) that will fit into the base of the pan(s) and set aside. Lightly spray the inside of each pan with cooking spray. Place cut baking paper in the base of each pan, and then lightly spray the baking paper. Set aside the pans.
- Place chocolate and butter in a large heatproof bowl and heat over a pot of hot water or in a microwave in 15 second increments until just melted. Stir until smooth and then set aside to cool.
- Place eggs and sugar in a medium bowl and sugar and beat with a Breville hand mixer on medium-high speed until thick and foamy, about 4 minutes.
- Transfer cooled chocolate mixture to a large mixing bowl. Add orange zest, salt, hazelnut flour and Grand Marnier to cooled chocolate mixture and stir to combine. Gently fold half of the beaten egg mixture into the chocolate mixture. When mostly combined, gently fold in the remaining egg mixture until combined. Divide the batter evenly into the prepared pans.
- Insert wire rack in bottom rack position. Select BAKE/160°C/ CONVECTION/25 minutes and press START to preheat oven. When preheat has finished place baking tins on the roasting pan and place in the oven.
- Bake until a toothpick inserted in the center of each cake comes out with just a few moist crumbs stuck to it, about 20–25 minutes.
- Allow cakes to cool on a rack for about 20 minutes before releasing the sides. When completely cool, lift cakes off the base and carefully remove baking paper.
- Serve the cakes dusted with icing sugar and a dollop of whipped cream. Sprinkle with dried rose petals, if using, to garnish.
For the whipped cream
- Whisk cream and sugar together in a medium metal or glass bowl, beating until soft peaks form.