Orange mud cake
The familiar mud cake now combines orange and chocolate. The flavor combination will knock your socks off, and orange slices flavored with citrus liqueur crown the succulent treat.
- 200 g orange chocolate (e.g. Lindt)
- 4 eggs
- 3½ dl sugar
- 200g butter
- 2 dl wheat flour
- ½ dl dark cocoa powder
- 3 medium-sized oranges
- ½ dl sugar
- 2 tablespoons citrus liqueur (e.g. Cointreau)
- First prepare the pickled oranges. Grate the peel from one orange for the mud cake. Cut all the oranges into slices or blocks without the peel. Collect the juice that has come out of the oranges and squeeze the juice from the peel. There should be 1¼ dl of juice. Add water if there is not enough juice.
- Bring the orange juice, sugar and liqueur to a boil in a saucepan. Boil vigorously for about 5 minutes. Remove the saucepan from the heat, add the oranges to the syrup and let them come to room temperature.
- Preheat the oven to 175 degrees. Line the baking paper between the bottom and sides of a springform pan (ø 24 cm).
- Finely chop the chocolate with a knife and place it in a glass or metal bowl. In another bowl, beat the eggs and sugar together with a fork.
- Melt the butter in a saucepan and add the grated orange peel to the hot butter. Pour the orange butter over the chocolate and stir until the chocolate is completely melted.
- Combine the chocolate mixture with the egg-sugar mixture, stirring carefully. Fold the mixed dry ingredients into the batter. Scrape the batter into the pan.
- Bake on the middle rack of the oven for 25–30 minutes. The mud cake is at its best when it remains slightly moist in the middle. Serve the cake with pickled orange slices.
The combination of orange and chocolate is addictive, and when combined with the all-time favorite dessert, mud cake, the end result is guaranteed to be a hit on the coffee table.
Orange mud cake uses orange-flavored chocolate and the fruit's flavor is emphasized by grating its peel into the batter. The steps are the same as for a regular mud cake, and you shouldn't forget the cake in the oven, otherwise it will lose its lovely moist, succulent center.
The cake is served with orange slices marinated in citrus liqueur, which you should make right away. The alcohol is boiled off, so even children can enjoy the cake without worry.
