Old World Chocolate Cake Recipe
Ingredients
| 175 g/6 oz butter | ||
| 175 g/6 oz caster sugar | ||
| 150 g/5 oz Bournville dark chocolate | ||
| Juice of medium orange | ||
| Orange rind | 1 Teaspoon, grated | |
| Orange flower water | 2 Teaspoon | |
| Rose water | 1 Teaspoon | |
| Eggs | 5 Medium | |
| 75 g/3 oz ground almonds | ||
| 50 g/2 oz cornflour | ||
| 75 g/3 oz self raising flour | ||
| Ground cinnamon | 1 Teaspoon | |
| 100 g/4 oz ground almonds | ||
| 100 g/4 oz icing sugar | ||
| Egg yolk | 1 | |
| Orange flower water | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Apricot jam | 4 Tablespoon | |
Directions
Grease and line 20 cm/8 inch square or 23 cm/ 9 inch round tin.
Cream butter and sugar well.
Melt chocolate gently then stir in juice, orange rind, orange flower and rose water.
Beat in eggs one at a time.
Stir in the chocolate and then blend in the dry ingredients.
Spoon into tin and level the surface.
Bake at l60°C/325°F/Gas Mark 3 for 60-70 minutes and allow to cool 15 minutes before turning out onto rack.
Knead together marzipan ingredients, ensuring you have enough cinnamon to balance the sweetness.
Cut the cold cake in half and brush the cut sides with warmed, sieved apricot jam.
Roll out marzipan and cut to shape using the cake tin.
Sandwich together.
Leave for a day.
Cream butter and sugar well.
Melt chocolate gently then stir in juice, orange rind, orange flower and rose water.
Beat in eggs one at a time.
Stir in the chocolate and then blend in the dry ingredients.
Spoon into tin and level the surface.
Bake at l60°C/325°F/Gas Mark 3 for 60-70 minutes and allow to cool 15 minutes before turning out onto rack.
Knead together marzipan ingredients, ensuring you have enough cinnamon to balance the sweetness.
Cut the cold cake in half and brush the cut sides with warmed, sieved apricot jam.
Roll out marzipan and cut to shape using the cake tin.
Sandwich together.
Leave for a day.
Chef
