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Orange Hazelnut Chocolate Cake

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I’m so excited about this cake that I can’t resist posting the recipe NOW! As some may be aware, Asher is turning one this week. As part of his July Birthday celebrations, the mothers in the mothers group held a party for the kiddos. Yes, I did bake a cake for the children to get right into but I figure that the adults deserve something as well. Afterall, we survived parenthood!!

This cake is moist, fudgy and hits the chocolate spot. It’s not coyingly sweet with just a hint of honey. Orange is a perfect marriage to chocolate. In this case, orange provides the moisture to the cake. ONE whole orange was blitzed into the mixture. Talk about it being nutrients dense. Combine with the nutty flavours of hazelnut and vanilla, I couldn’t wait to bite into it when it was out of the oven.

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For some people, the cacao and orange might be a little bitter. Personally, I think that adds richness and depth. However, do taste the batter and adjust the levels of honey accordingly if needed.

I had some coconut milk left over (From making coconut cream frosting for the kiddo’s cake smash) and decided to pair the cake with the ganache. That adds to the indulgence don’t you think?

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I’m not sure if the parents in the group were aware that this is a cake made without any form of fat, gluten or processed ingredients. Perhaps that is an indication that being healthy does not mean we are sacrificing taste. Rather, taste is enhanced as ingredients are kept simple and true to its form as possible.

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Orange Hazelnut Chocolate Cake (Around 12 Small Servings)

1 whole Orange

2 cups of hazelnut nut meal

1/2 cup of cacao powder

1/2 tsp baking powder

pinch of salt

1/2 cup of honey (I used 3/4 of a half cup)

3 eggs

1 tsp vanilla paste

Chocolate Ganache

3/4 cup of coconut milk

80grams of 70% dark Chocolate

20 grams of 70 % dark chocolate chopped

1) Preheat Oven to 160C. Line a 9 inch cake tin with baking paper.

2)Steam the orange for around 45 minutes till soft.

3) In a food processor, blitz the orange, honey and vanilla together. When it is combined, add the eggs and give it a good whiz. In another bowl, mix hazelnut meal, cacao powder, baking powder and salt. Pour wet to dry and fold till it is well combined.

4) Bake for 45-50 minutes till a toothpick comes out clean.

5) While it is cooling, make the ganache. In a saucepan, warm the coconut milk. Break pieces of chocolate into the milk and stir till it melts and thickens. Remove from heat and cool.

6) Spread ganache onto cake.

7) Use remaining dark chocolate shavings as decorations.

8) Slice and Enjoy!



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