Recipes
Ingredients
| Callebaut® 811 dark chocolate callets | 220g |
| Non-dairy margarine | 220g |
| Water | 360ml |
| Zest of | 2 oranges |
| Self-raising flour | 125g |
| Plain flour | 125g |
| Cocoa powder | 50g |
| Bicarbonate of soda | 1 tsp |
| Baking powder | 1 tsp |
| Caster sugar | 480g |
| Ground flaxseed | 15g |
| Vegetable oil | 35ml |
| Oat crème fraiche | 100ml |
| Crystallised orange and melted chocolate | to decorate |
Method
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- Melt the butter and dark chocolate together in a plastic bowl in the microwave then add in 360ml water.
- Add in the orange zest.
- Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl, stir in the sugar.
- Mix the ground flax and 45ml water to make a flax egg.
- Add the flax egg, crème fraiche and oil to the flour and fold in the chocolate mixture.
- Bake in a lined round tin at 160°C for 20 minutes until the cake is springy.
- Decorate with melted chocolate and crystallised orange.