Orange Chocolate and Almond Slices
We used to always have Jaffas at the pictures every Saturday afternoon, and chocolate with orange is such a delightful combination. Today there this chocolate being made again in several different forms containing chocolate and orange.
I like the dark chocolate, made by Lindt, with flecks of orange throughout it - it is a "match made in heaven".
Naturally you could use any brand of dark chocolate and another excellent one is Frey 69% cocoa which is available in only one chain of supermarkets, and is just as good, and far cheaper than the Lindt brand.
This recipe is perhaps a different version of the classic brownie, and is perfect for afternoon tea, or as a dessert at any dinner party.
Serve it at room temperature, or you can heat it slightly in the microwave to get the best of the fragrant Orange Chocolate taste.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes: 10 servings
150 g Lindt Orange Intense Dark chocolate
135 g unsalted butter
125 g caster sugar
Zest of 1 large orange
4 eggs, separated
135 g almond meal
35 g plain flour
Pinch of salt
10 ml Grand Marnier or orange flavouring
100 g toasted almond slivers
Preheat the oven to 170° or 150°C for fan forced. Line a 14 cm square baking tray with baking paper.
Place the butter, orange zest and sugar in an electric mixer, and combine until it is light and fluffy.
Add the egg yolks one at a time, mixing well after each addition.
Gently melt the chocolate. I do this on low in the microwave, taking care not to overcook it.
Add this melted chocolate to the butter mixture, scraping down the sides of the bowl to ensure there are no lumps.
Fold the almond meal and flour into the batter and mix in the Grand Marnier. The Grand Marnier is nicer than the orange flavouring, however if using the flavouring, just put about half a teaspoon in.
In a clean, dry bowl, whip the egg whites with a pinch of salt to form stiff peaks. Gently fold the egg whites into the cake batter before folding through the almond slivers.
Pour the batter into the prepared baking tray and smooth the top gently.
Bake in the heated oven for approximately 45 minutes or until a cake fork comes out clean. I prefer mine to be slightly under-cooked, so I only cook it about 40 minutes.
Allow the slice to cool in the baking tray.
Once cooled, it can be topped with chocolate ganache, however I think this is not necessary as it is absolutely delicious as it is.
Cut into large squares and watch it disappear fast.