I love Terry's Chocolate Orange to the point where I can eat one almost in one go on my own, usually secluded away in a quiet corner at some point between Christmas and New Year. No one else gets a look in. My addiction started when my late Auntie May used to give me one each Christmas as a present along with a £5 note. Every year without fail. When she sadly passed along my Mum made sure, and still does, that I always get a Chocolate Orange in my stocking. The strange thing is that despite this absolute love of them, especially the core of chocolate that gets left in the middle, I never eat them other than at Christmas, not even the bars you can buy. In fact I can safely say that I've never even bought one. I guess however that is what makes them so delicious to me.
I saw a display in the supermarket the other day and it got me thinking about my love of these little balls of loveliness. I was thinking that I really should make a Chocolate and Orange cake. Last night I realised I hadn't checked out the We Should Cocoa Challenge hosted by the very talented Choclette of the Chocolate Log Blog and when I did what joy - this month's ingredient is orange. I think the Terry's Chocolate Orange God has been doing his magic. I thought about melting and adding an actual Chocolate Orange to my cake but it would just ruin my anticipation of eating one at Christmas (there is no way I could cook with one and not snaffle a piece or ,who I am kidding, a half). Instead I settled on this marble cake which is a basic plain and chocolate mix but with a twist. To the plain half I added some orange zest and some fresh orange juice. For the chocolate mixture I added in melted Lindt Dark Orange Intense and my secret ingredient - a teaspoon of Seville Vino Cotto. It's not so secret really as I'm telling you about it - my friend bought me a bottle as a present - it is made Maggie Beer which is an Australian company. It is, according to the bottle, 'a bitter sweet, highly aromatic velvety syrup thick with Seville oranges'. I've previously used it in dressings and on meat but not in baking. It gave the orange flavour a real depth. I also used a teaspoon in the ganache topping.
I gave Mr CB, who can always be trusted for an honest opinion (still smarting that my new outfit the other day apparently made me look a glam modern hippie goth....), a slice to try. I hadn't told him about my thought process in making it and he said, 'It tastes like the best bits of a Chocolate Orange'. That pleased me (and made me forgive said hippy comment). My kitchen also smells amazing to boot.
175g Caster Sugar
175g Self Raising Flour
1 tbspn fresh orange juice
zest of one orange
1 tbspn cocoa powder
100g dark chocolate (Lindt dark intense orange) melted
1 tspn Seville Vino Cotto
For the ganache
100g dark chocolate 70%
225ml double cream
zest of half an orange (save some to decorate)
1tspn Seville Vino Cotto
touch of icing sugar if you prefer some sweetness
1. Preheat the oven to 180c. Grease a bundt or normal cake tin.
2. Cream together the butter until light and fluffy. Beat in the eggs and flour.
3. Divide the mixture into two bowls. Add the orange juice and half the zest to one bowl and mix well. Add the remaining zest, melted chocolate and cocoa powder to the other half and mix that together.
4. Put alternative dollops of the mixture into the tin and swirl to marble slightly. Bake for around 25 mins until an inserted skewer comes out clean. Remove from tin and allow to cool on a wire rack.
5. To make the ganache break up the chocolate and place in a bowl. Bring the cream to the boil and pour over the chocolate. Mix well until the mixture is smooth and glossy. Add the orange zest and Vino Cotto.
6. Dip the cake into the ganache mixture. Decorate with some orange zest and leave to cool.