If you’re after something rich and properly chocolatey for Easter, this is it. This recipe is reminiscent of The Caker’s most beloved flourless dark chocolate cake, but with the addition of hazelnut flour and a spike of orange. Fresh zest running through the batter gives it that unmistakable chocolate-orange flavour - think Terry’s Chocolate Orange.

The cake is finished with glossy ganache and a dusting of Fresh As Orange and Raspberry powders - either using a stencil for a nod to those iconic chocolate-orange segments, or simply dusted on freehand. The decoration is entirely optional, but it’s an easy way to make it feel extra cute!

Prep time: 40 minutes
Bake time: 30 minutes
Ready-in time: 2.5 hours

Serves 12

Ingredients:

For the cake:

• 240g butter, at room temperature
• 240g dark chocolate, 70% cocoa solids
• 240g caster sugar
• 80g hazelnut flour (or 80g whole roasted, de-skinned hazelnuts to turn into flour)
• Pinch sea salt
• 6 free range eggs
• Zest of one large orange

For the ganache:

• 200ml heavy cream
• 220g dark chocolate callets, or finely chopped if using a block, 70% cocoa solids

For the decorations:

• 2 tbsp Fresh As Orange powder
• 2 tbsp Fresh As Raspberry powder
• A few fresh flowers, optional

Directions:

Preheat the oven to 180 degrees Celsius. Line 2 x 22cm cake tins with baking paper.

In a large heatproof bowl set over a pot of simmering water, combine the butter and chocolate. Stir occasionally until the mixture is completely melted and smooth, about 5 minutes. Remove from the heat and set aside to cool.

If making your own hazelnut flour, place the whole hazelnuts in a food processor and pulse for 8-10 seconds. Sift the mixture into a bowl, returning any larger pieces to the processor. Pulse again briefly and sift once more. Repeat until all the hazelnuts are finely ground and sifted.

Once the chocolate mixture has cooled, transfer it to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and whisk by hand). Add the sugar, hazelnut flour and salt and mix until well combined.

Add the eggs one at a time, mixing very thoroughly after each addition. The batter should look smooth and fully incorporated before adding the next egg.

Finally, fold in the orange juice and zest.

Evenly divide the batter between the prepared tins and bake for about 30 minutes, or until a knife inserted into the center comes out clean.

Allow the cakes to cool in their tins for 10 minutes before turning out onto a cooling rack.

Meanwhile, make the ganache, heat the cream in a small saucepan over medium heat until small bubbles just begin to appear around the edges. Do not let it boil.

Place the chocolate in a large heatproof bowl or jug. Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes. Whisk gently until smooth and glossy.
If any chocolate pieces remain unmelted, place the bowl briefly over a bain-marie, stirring gently, but be careful not to overheat. Set aside to thicken.

Once the cakes are completely cool, place one layer on a serving plate. Spread generously with ganache. Top with the second cake layer and spread a neat layer of ganache over the top. Refrigerate until the ganache is firm and set.

To decorate, dust with Fresh As Orange powder and Raspberry powder using a stencil or freehand - there are no rules here.

Finish with fresh flowers if desired.

Refrigerate in an airtight container for up to 3 days.