Close your eyes and make a wish

February is always one of my favourite months simply because it’s my birthday. Slightly self obsessed but I don’t care, I really love birthdays. Every year I plan to make myself (at least one) mega birthday cake and this year I made a Roasted Almond Chocolate Orange Brownie Cake. Getta mouthful of that! This cake is very rich and heavy but is so delicious you’ll have to give it a try.

Right, you need:
100g dark chocolate
100g whole almonds
zest of 1 orange
3 large eggs
180g salted butter
180g caster sugar
70g cocoa powder
100g self raising flour
2 tbsp natural yogurt (I used Skyr)
200g dark chocolate
300ml double cream
I used a 7inch cake tin for this recipe. 
Preheat the oven to 180 degrees. Spread your whole almonds out on a baking tray and bake in the oven for 15 minutes. The kitchen will start to smell amazing already – proof of a great recipe! Take the nuts out of the oven and leave aside for a few minutes until cool enough to chop up into little pieces. 
Melt the butter and the dark chocolate together in a heat proof bowl sitting in hot water. 
Weigh out the flour, cocoa and mix together and zest the orange while you wait.
Once the chocolate and butter have both melted, take out of the water and add in the caster sugar. Beat.
Add the flour, cocoa powder, zest and the majority of the chopped almonds. I like to leave 2 spoons to dust over the icing at the end. Mix and then beat in the eggs one at a time.
To cut the richness of the cake, I add 2 tablespoons of Skyr and mix again until fully combined. You could also add a little bit of milk if you prefer here.
.Transfer to your cake tin and bake for about 35-45 minutes. While this is a brownie don’t want the cake to be too undone as it will sink. I checked mine after 35 minutes and made sure a knife came out clean before I took it out of the oven.
Leave the cake to cool completely before thinking about icing it. The cake will be fairly stable – don’t worry, it will taste amazing.
Stab the cake with a skewer and squeeze fresh orange juice (from the orange you just zested) down into the cake. I think this adds an extra moistness which the cake benefits from.
To make the icing, add the cream into a heat proof bowl and heat over hot water as you did with the chocolate before. Add the chocolate and allow to melt and mix until fully combined. If you want the cake to look shiny, make sure you don’t over heat the cream. It won’t take much heat at all. Once melted, leave to cool and thicken. I went away to have a shower and mine was perfect after I came back down so about..30 minutes I’d say?
I wanted my cake to look completely covered and wanted rough peaks – nothing too perfect. Using a pallet knife, I swirled the icing onto the cake, flicking it up and down to create the little peaks. I might make a video on how to do this another day 🙂
Finally, sprinkle the cake with any leftover roasted almonds and enjoy!
If you don’t love this cake then we can’t be friends. I was really pleased with how it turned out – hope you like the look of it too!

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