Go Back
+ servings
Flourless Orange Chocolate Cake with chocolate ganache with orange dipped mandarin oranges piled on top
Print

Flourless Orange Chocolate Cake

An easy substitution transforms Flourless Orange Chocolate Cake! Top it with chocolate ganache and chocolate dipped clementines for a show stopper dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 775kcal

Ingredients

Cake

  • 8 ounces orange flavored bittersweet dark chocolate
  • 1 cup butter 2 sticks
  • 1 ¼ cups sugar
  • 6 eggs
  • 1 cup cocoa powder unsweetened

Ganache

  • 4 ounces orange flavored bittersweet dark chocolate
  • 3 Tablespoons butter
  • 1 Tablespoon milk
  • 1 Tablespoon honey
  • ¼ teaspoon vanilla extract

Chocolate-Dipped Clementines

  • 4 clementines
  • 4 ounces dark chocolate

Instructions

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

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.

Chocolate-Dipped Clementines

  • 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.

Notes

For "clean" cut pieces, refrigerate first. Cake topped with ganache can be made a day ahead of time and stored in the refrigerator for easy entertaining. Adapted from Whole Foods

Nutrition

Calories: 775kcal | Carbohydrates: 75g | Protein: 11g | Fat: 51g | Saturated Fat: 35g | Cholesterol: 196mg | Sodium: 339mg | Potassium: 652mg | Fiber: 7g | Sugar: 55g | Vitamin A: 1020IU | Vitamin C: 18.2mg | Calcium: 193mg | Iron: 4.4mg