Le Gâteau au Chocolat (GF)

Almond, Chocolate, Orange & Pink Peppercorn Cake

A chocolate cake recipe? Groundbreaking.

I’m posting it anyways, because you need a reliable chocolate cake that has a thoughtfully laced flavour profile, and the batter tastes like Terry’s chocolate orange.

Almond, Orange and Pink Peppercorn Chocolate Cake

1 cup (125g) almond flour

1/2 cup sifted cocoa powder

1 tsp baking powder

1/4 tsp salt

1 stick (4oz or 115g) unsalted butter

1 cup sugar

4 eggs

1/2 tsp pink peppercorn and more for topping, crushed with mortar and pestle

1 tbs freshly squeezed orange juice

1 1/2 Oranges to Zest

Garnish with

1/3 cup toasted sliced almonds

Orange Zest

Orange segments

Crushed pink peppercorns

Opt. whipped cream

Whisk together dry ingredients.

Using the paddle attachment with stand mixer or hand mixer beat your butter and sugar together until creamy.

Add eggs one at a time, on high speed, until light and fluffy. About 3-5 minutes.

Add orange juice, zest and crushed pink peppercorn to your batter.

Bake at 350°C in 8’’ pan, bottom lined with parchment.

Grease pan, coat sides with almond flour.

Bake for 35-45 minutes.

Let cool in pan for 10 minutes.

Flip over onto cooling rack, peel parchment off and flip it right side up.

Garnish with orange zested whipped cream, peppercorns and orange segments.