Little Chocolate Orange Cakes

by rubadubdublog

Choc Orange Mudcakes Final 2

We have a little fruit bat for a daughter (or so my Dad likes to say). And Dad’s totally right – she has this insatiable appetite for anything fruit related and has done so since we started her on solids. We should be grateful that she loves fruit so much but sometimes it gets just a little out of hand. She learnt the word ‘fruit’ before she learnt the majority of others including ‘more’, ‘no’ and ‘park’. And at almost two years old let me tell you, those words are very commonly used. Two days ago Raff and I were sitting having the umpteenth post-nap orange and it occurred to me that Raff makes a fair point – a nice cool, sweet, fleshy orange is close to unbeatable. I naturally went to other things that I consider to be almost unbeatable and I ended up thinking very quickly about chocolate. And there began this blog post.

Enjoy, I hope you’re having a lovely week.

P.S. I’m also getting a friend to try a gluten and dairy free version of this so I will update this post when we have another recipe ready!

Choc Orange Mudcakes Final 1

Choc Orange Mudcakes Final 3

Little Chocolate Orange Cakes

80gm unsalted butter

100gm good quality dark chocolate (70% or more)

½ cup natural Greek yoghurt

1 cup coconut palm sugar

1 egg + 1 egg yolk

zest and juice of one orange

1/3 cup olive oil

 100gm whole spelt flour

180gm almond meal

¾ tsp baking soda

¼ cup dutch process cocoa (or regular cocoa or raw cocao if you can’t access dutch process)

 

Preheat the oven to 180°C. Melt the butter and dark chocolate together gently in a heavy based saucepan over a low heat. Set aside to cool. In a separate large bowl, combine spelt flour, baking soda, cocoa and almond meal and whisk to break down any lumps. Add orange zest and coconut sugar, mix until combined.

Add the Greek yoghurt to the melted chocolate mixture and stir until well combined. Add the egg and egg yolk and mix well. Stir in the orange juice and oil.

Make a well in the centre of the dry ingredients and pour in the chocolate and yoghurt mixture stirring until just combined.

Divide into greased muffin pans/cupcake pans – the batter should makes about 15. Bake for 10-12 minutes. They can be taken out while they a little underdone if you like your cakes denser just make sure it is cooked through and not still liquid in the centre of each cake. Remove from the oven and cool in the tray for 10 minutes then transfer to a wire rack.

I dusted them with coconut flour to take the photos but I don’t think it is necessary flavour-wise.

Choc Orange Mudcakes Final 4

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