Dark chocolate & orange cake

You don't need a special occasion to pamper yourself with this luscious cake. And if you are actually preparing for a special occasion, don't waste your time in the kitchen: making this cake takes at most 1/2 hour.

The base of the cake is a quick chocolate fondant baked in the microwave. The internet is packed with chocolate fondant recipes but in my opinion the majority ask for too vast quantities of sugar or not enough chocolate... After many trials & errors, I ended up with one foolproof recipe that literally melts in your mouth. Total prep & baking time: 11 minutes!

The fondant is as delicious plain as it is with different kinds of flavours: caramelised ginger, chili, lavender, lemon... whatever your mood (or supplies).

Dark chocolate fondant for 6 or 8
200g dark chocolate
80g butter
3 eggs
50g flour
50g sugar
(for this particular cake swap the sugar for 3 tsbp orange marmalade)

Break the chocolate in small pieces. Place it in a microwave safe bowl together with the butter. Microwave on medium-low for about 1 minute or until the butter melts. Stir until the chocolate pieces dissolve completely.

In another bowl whisk the eggs with the sugar. Add the flour and whisk again. Incorporate the melted chocolate and butter.

Butter a cake dish and pour the mixture inside. Microwave on high for 4-5 minutes, until the center is set. The cake has to look moist, so be careful not to overbake it (in a microwave the cake won't burn, but turn into a rock hard useless thingy - even worse).

Let cool.

Orange ganache
150g dark chocolate
150ml double cream
1-2 tbsp Calvados, Grand Marnier or another strong alcohol

Chop the chocolate in pieces. Bring the cream to a boil. Take away from heat and stir in the chocolate. When it's completely melted, add the alcohol, cover with foil and refrigerate for at least 1 hour (or until spreadable).

Orange mascarpone filling
150g mascarpone (or soft cheese)
2 tbsp orange marmalade

Mix.

Before assembling the cake, choose a nice cake stand. Cut the chocolate fondant in two horizontally using a long knife and some skill. Spread the mascarpone between the two layers. Top the cake with a generous quantity of orange ganache and sprinkle some orange zest on top.

Chill until serving or indulge directly.

This recipe makes 0.2kilos/person of pure goodness.