Chocolate pudding with orange crisps

This gluten-free cake recipe is perfect for making with the family on a rainy day. Although dehydrating the orange segments may appear time-consuming, the resulting crisp texture complements the silky dark chocolate pudding perfectly. The crispy orange slices can also be used as garnishes for ice cream and other desserts, and they can be made ahead of time.

Ingredients

• 2 oranges (Extra 1 for crisps)

• 125g of caster sugar (Extra 200g for Crisp)

• 125g of ground almonds

• 4 eggs

• 1/2 tsp baking powder

• 2 egg yolks

• 80g of sugar

• 225g of dark chocolate, plus a few shavings to decorate

• 250ml of whipping cream

• 1 star anise

• 200ml water

Methods

1. Preheat the oven to 100°C.

2. To make the syrup, combine 200g caster sugar with 200ml water in a saucepan and bring to a boil.

3. Slice 1 orange and add the slices to the stock syrup.

4. Cook for 20 minutes over low heat, until the syrup, is glossy and transparent, adding the star anise halfway through. Allow cooling completely in the pan.

5. Place the syrup-soaked orange slices on greaseproof paper and dry in the oven for 3 hours. Break into small chips after that.

6. For the orange sponge, preheat the oven to 180°C.

7. In a pan, boil the remaining 2 oranges whole for 30 minutes - this will take the bitterness out of the skin.

8. Remove the pips from the oranges and blend with the remaining 125g of caster sugar, powdered almonds, 3 eggs, and baking powder in a blender. Blend until completely smooth.

9. Line a 22cm springform cake tray with foil and securely seal the edges. The chocolate coating will not leak as a result of this. Fill the tin halfway with the batter and bake for 12–14 minutes, or until golden brown. Allow to cool after removing from the oven.

10. In a large mixing bowl, beat together 1 whole egg and 2 egg yolks with an electric hand-held whisk until doubled in volume.

11. Bring 4 tsp water to a boil with the granulated sugar. Boil until a sugar thermometer reads 121 degrees Celsius. Then take the pan off the heat.

12. Add the sugar mixture to the eggs, whisking continuously.

13. In a bowl over boiling water (or in the microwave), melt the dark chocolate and pour it into the egg mixture.

14. After half-whipping, the cream, incorporate it into the chocolate mixture.

Allow to set in the fridge for 2 hours after pouring over the orange sponge.

Once set, garnish with orange chips and dark chocolate shavings. Cut into slices and serve.