It's easier than you might think to make Flourless Orange Chocolate Cake with chocolate ganache. Garnish it with chocolate-dipped clementines to take this decadent, gluten-free dessert over the top!
This recipe is an EASY makeover over of Flourless Chocolate Cake with Ganache! In fact, it's the exact same recipe EXCEPT that we used orange-flavored chocolate bars and topped it off with chocolate-dipped mandarin oranges.
If you like oranges, it's to die for! It has the perfect hint of orange. And, if you're not a fan of oranges, then we suggest trying this recipe with one of the many other flavored chocolate bars that you'll find at the grocery store, like raspberry!
Following the 80/20 rule, as in eating healthy 80% of the time. This is definitely part of my 20%! It's gluten-free, but it does have sugar.
Check out Keto Flourless Chocolate Cake for a low-carb or keto-friendly version.
How to Flavor Flourless Orange Chocolate Cake
The tip: Use a flavored chocolate bar! You've probably seen them lined up on the shelf, beckoning you to take one home. This is not a sponsored post, but I used Lindt's Intense Orange Dark Chocolate.
The recipe calls for 8 ounces of chocolate for the cake plus more for the ganache. However, these bars are 3.5 ounces each. We made up the difference with standard dark chocolate.
If you're the creative type, then you have to be thinking of all the options out there to create fantastic variations of your favorite recipes, such as these Flourless Chocolate Cookies.
How to Make Chocolate Dipped Clementines
We always have a bowl of clementines (a.k.a. mandarins or Cuties) on the counter. So it made perfect sense to top off our Flourless Orange Chocolate Cake with them.
We used a process similar to the one used to make Dark Chocolate Covered Blueberries.
- Line a baking sheet with parchment paper.
- Peel and segment the clementines, removing the white stingy pieces of pith.
- Melt chocolate in the microwave or on the stove-top over a double burner. Use a smallish size bowl so it will be easy to dip into.
- Dip each clementine segment into the chocolate halfway and then allow the excess chocolate to drip off.
- Place each clementine segment on its side on the baking sheet.
- Refrigerate the clementines on the baking sheet for about 10 minutes so that the chocolate will harden.
Have fun decorating! Arrange them in a pattern or pile them up. Top it off with sea salt or a little clementine zest!
How to Cut
Eventually, you'll have to stop gazing at this masterpiece and share it! Remove the chocolate-dipped clementines to a serving plate. The cake slices will be much "cleaner" if the cake is cold so we suggest moving it to the refrigerator for 10-20 minutes before slicing.
Don't forget to return a few clementines to the top of each slice!
How to Store
Flourless Chocolate Cake, including this orange version, can be stored at room temperature for 1-2 days, in the refrigerator for about a week and in the freezer for several months.
To freeze individual slices, cover each slice in plastic wrap and then aluminum foil. It's best to cover the slice when it's cold so that plastic wrap does not stick to the ganache.
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Flourless Orange Chocolate Cake
- 8 ounces orange flavored bittersweet dark chocolate
- 1 cup butter 2 sticks
- 1 ¼ cups sugar
- 6 eggs
- 1 cup cocoa powder unsweetened
- 4 ounces orange flavored bittersweet dark chocolate
- 3 Tablespoons butter
- 1 Tablespoon milk
- 1 Tablespoon honey
- ¼ teaspoon vanilla extract
- 4 clementines
- 4 ounces dark chocolate
Flourless Chocolate Cake
- Preheat oven to 375 degrees F.
- Line the bottom of a spring form pan with parchment paper.
- Spray the sides of the pan and the parchment paper with cooking spray.
- Melt the chocolate and butter in saucepan over medium-low heat, stirring to fully combine.
- Transfer chocolate butter mixture to a large bowl.
- Add sugar and mix to combine.
- Add eggs one at a time whisking thoroughly into mixture before adding the next egg. The mixture will become increasingly thicker.
- Add cocoa powder in quarter cup increments until combined.
- Pour mixture into prepared pan.
- Bake for 35-40 minutes for a 9 inch round pan or 25-30 minutes for a 10 inch round pan or until cake is firm in the center.
- Cool for about 10 minutes and then invert and turn onto a plate, removing the sides of the pan.
- Discard parchment paper.
- Top with powdered sugar, berries or ganache
- Melt butter and chocolate in a saucepan and stir to thoroughly combine.
- Stir in remaining ingredients.
- Set aside to cool slightly.
- Pour glaze over cake, using a spatula to spread over top and sides.
- Line a baking sheet with parchment paper.
- Peel clementines, separate segments and remove fleshy strings. Pat dry, if necessary.
- Melt chocolate in the microwave for about 30 seconds or until chocolate is completely melted and spoons out easily. Heat and check at 30 second intervals after that, if necessary.
- Dip each clementine segment halfway into the chocolate, allowing excess chocolate to drip off and then place on parchment paper.
- Place baking sheet in the refrigerator for about 10 minutes or until the chocolate has hardened.
- Arrange clementines on top of the cake or enjoy separately.