Description

Nigella’s Chocolate Orange Cake is a decadent flourless and fudgy dessert that combines the vibrant citrus flavor of oranges with rich semi-sweet chocolate. This gluten-free cake uses whole simmered oranges pureed with eggs and almond flour, creating a moist, dense texture balanced by a luscious chocolate orange ganache. Perfect for chocolate lovers seeking an elegant, naturally gluten-free treat.

Ingredients

Scale

Cake Ingredients

2 medium oranges (weight: 12–14 oz.)
6 large eggs
2 cups almond flour or meal (or substitute hazelnut flour or meal)
1 ¼ cups granulated sugar
½ cup unsweetened cocoa powder
1 heaping teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch salt

Ganache Ingredients

4 oz. semi sweet chocolate (chopped)
½ cup heavy cream
Zest of ½ an orange

Instructions

Simmer the Oranges: Place the whole oranges in a medium saucepan and cover with water. Bring to a boil, then cover, reduce heat to low, and simmer until the oranges are very soft, about 2 hours.
Prepare the Oranges: After cooling enough to handle, slice the oranges in half and remove any large seeds to avoid bitterness.
Preheat the Oven: Heat the oven to 350°F (175°C) to prepare for baking the cake batter.
Puree Oranges and Eggs: Place the softened oranges into a blender and pulse until smooth, yielding about 1 ½ cups of puree. Add the eggs and pulse again until fully combined.
Mix Remaining Ingredients: Add the almond flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, vanilla extract, and salt to the blender. Stir into the egg mixture and pulse repeatedly, alternating with stirring, until the batter is smooth and well combined. Alternatively, transfer the egg mixture to a mixing bowl and fold in the dry ingredients by hand.
Prepare the Pan and Bake: Grease an 8-inch round springform pan thoroughly. Pour the batter into the pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool the Cake: Let the cake cool in the pan for at least 20 minutes, then run a knife around the edge, release the springform pan sides, and allow the cake to cool completely on a wire rack.
Make the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl. Warm the heavy cream and orange zest on the stovetop over medium-low heat until small bubbles form around the edges but not boiling. Pour the hot cream over the chocolate, let sit for 4-5 minutes, then stir gently until smooth and glossy.
Assemble and Serve: Spread the orange-chocolate ganache over the cooled cake, allowing some to drip down the sides. Garnish with orange zest curls or fresh orange slices if desired. Serve at room temperature.

Notes

The cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
Simmering the oranges whole softens their bitterness and intensifies the orange flavor.
Using a springform pan helps to easily release this delicate cake.
Ganache can be made ahead and chilled slightly before spreading.
Store leftover cake covered in the refrigerator for up to 4 days.
Bring cake to room temperature before serving to enjoy the fudgy texture fully.

Prep Time: 20 minutes (plus 2 hours simmering oranges)
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: flourless chocolate cake, chocolate orange cake, gluten free dessert, fudgy cake, almond flour cake, Nigella Lawson cake, chocolate ganache cake