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Chocolate Orange Pudding Cakes

This recipe is an adaptation from a Laduree recipe. I initially found it really unusual (and at first wasn’t sure if they hadn’t made a recipe error) that they had used yeast to leaven this loaf. But the flavour of this cake is beautiful and will stay moist for up to a week. It is a good alternative to a traditional fruited cake.
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Servings 12 Mini Cakes (7 cm in diameter) or one ½ pound loaf cake or one large 6” sphere

Ingredients
  

Cake Batter

  • 150 grams unsalted butter
  • 120 grams plain cake flour
  • 30 grams cocoa
  • 5 grams easy blend dried yeast or 10 grams fresh yeast
  • 150 grams castor sugar
  • 3 eggs gently beaten
  • 100 grams candied citrus peel
  • 50 grams sultanas
  • Zest of one orange
  • 50 milliliters brandy or other liqueur
  • Orange Oil few drops

Instructions
 

  • The day before, soak the candied peel and sultanas in the liqueur and orange zest.
  • Grease and line your tins or molds.
  • Preheat your oven to 200°C.
  • Sift together the flour, cocoa and dried yeast. If using fresh yeast add it to wet mixture once the eggs have been added.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs a little at a time until fully incorporated.
  • Fold in the flour mixture. Add candied peel and sultanas and mix.
  • Fill your tin or molds with the mixture and bake for either 40 minutes for a large cake and 20 minutes for the smaller ones; or until the cake springs back.
  • Once removed from the oven glaze with orange sugar syrup and leave cool.

Notes

Orange Sugar Syrup
  • 100 milliliters orange juice
  • 100 grams castor sugar
Bring both the ingredients to the boil allowing the sugar to fully dissolve. Leave to cool.
Dark Chocolate Ganache Glaze
  • 150 grams dark chocolate, minimum 70% cocoa solids
  • 150-milliliter whipping or double cream
  1. Chop the chocolate into small chunks and place in a bowl.
  2. Heat the cream until boiling and pour over the chocolate. Stir until fully mixed and pour over cooled cakes to fully cover. Leave to cool on the rack for a few minutes before immediately transferring to cake cards or serving plate.
Decorate as illustrated with white chocolate drips and holly leaves.
TIP - When glazing cakes line your surface with cling film under your cooling rack. This way you can easily reuse any excess ganache! Be careful – the more times you use your ganache the more it incorporates air bubbles.

Decoration

  • Melted white chocolate
  • Fondant decorations
  • Royal icing berries