Choc orange Brazilian cake with pomegranates – deliciously light Christmas chocolate cake.
Choc orange Brazilian cake with pomegranates
I had seriously been looking for months. Part of my problem is they’re not actually available until November but I hadn’t done my research. My friend The Nutritionist aka Shannon, brought up Pomegranates the other day and I mentioned I hadn’t seen them anywhere but had been hunting.
When I saw her two days later she had a gift for me – a rosy red pomegranate filled with beautiful ruby red, jewel-like seeds. Isn’t she a wonderful friend?
I didn’t actually have any idea what I would use it for but on one side I was thinking salad and on the other side, my brain screamed cake. Apparently it yelled louder because this is what happened (although I saved the other half of the pomegranate for the healthy version) – choc orange Brazilian cake with pomegranate.
It’s not really a Brazilian cake but it does have Brazil nuts so that counts doesn’t it? It’s gluten free but a bit lighter than your usual, dense, flourless chocolate cake.
Last year I was assigned to bring a dessert item for our Christmas family celebration. It had to be Christmassy and I think (actually Nigella told me this in her Christmas special), pomegranate screams Christmas. It’s like they were made for the occasion.
Have you ever blended chocolate and orange zest together in a food processor? When you make this cake (because you’re going to make it, it’s that good), you will take off the lid after blitzing the two together and be hit with the most amazing scent. It’s like a Jaffa in its raw state, it’s a wonderful aroma.
After baking, it is even more magical – a bit fluffy but dense at the same time if that makes any sense at all and the orange isn’t over-powering but gives it a nice hint of zing. You could cover it with a rich, chocolate ganache but I think the cream compliments it better and lets the pomegranates show off more than chocolate that might steal the show.
With every bite you get the rich chocolate, zesty orange, smooth cream and then a little burst of sweetness from the beautiful pomegranates.
If you like this recipe you might also like to try the Chocolate orange loaf cake, the mini versions can make a delicious gift.
- 100g (3oz) brazil nuts
- 250g (8oz) dark chocolate broken into pieces
- Zest of ¼ of an orange
- 150g (5oz) almond meal
- 250g (8oz) raw sugar
- 150g (5oz) butter
- 6 free-range eggs
- 1 tbsp baking powder
- 1 tbsp cocoa powder
- 1 tsp ginger
- ¾ cup of whipping cream
- 1 tsp vanilla bean paste
- Orange zest
- Cocoa and desiccated coconut for dusting (optional)
- Pre-heat the oven to 170C (370F) fan-forced and grease and line a 20cm (9"), round spring-form tin.
- Place the Brazil nuts in the bowl of a food processor until fine.
- Remove and set aside.
- Place the chocolate and orange zest in the food processor and process until fine then remove and set aside with the Brazil nut meal.
- Place the sugar, butter, eggs, baking powder, cocoa and ginger into the food processor and process until light and fluffy.
- Scrape down the sides and add the Brazil nuts, almond meal and chocolate mixture and process until smooth.
- Spread into the cake tin and bake for 50mins to 1h 5mins or until a cake tester inserted in the middle comes out clean.
- When the cake is cool, whip the cream with the vanilla until it holds its shape.
- Spread on the cake and top with pomegranate seeds, orange zest and sprinkle with cocoa and desiccated coconut.
- Serve immediately or refrigerate until serving.