Nigella's Flourless Chocolate Orange Cake

In an interview a few days ago, the reporter asked me if I think of my blog as being more savory or sweet. Because of the name, people always assume it's a dessert blog, but it is not! It's everything. It's savory and sweet and parties and occasionally I'll even give you tips for how to store your jewelry. That whole Always Order Dessert thing is my life philosophy, but it's not the rule.

So I said that technically the blog is actually more savory than sweet. But lately? Lately there has been a whole lotta baking going on around these parts.

Because I'm cold.

I'm SO COLD, you guys. SO cold. I can't deal with winter. It's mean, and it hurts my soul more and more each year. I dream about spending my winters in Miami like old people do, except that I noticed that even in Miami the high today is only about 55 degrees, which isn't even very good.

So I just keep baking, because baking means I can crank up the oven and warm things up a bit. I'm also making lots of soups and braises and things like meatballs in steamy tomato sauce. I can't even handle salad. I've just been pureeing everything. (Arugula soup is a thing and it is good.)

This rich Flourless Chocolate Orange Cake is also a thing and it is also very good (better than arugula soup, if you can imagine). It is the darker, sexier, richer brother to my other favorite Nigella Lawson cake--the clementine almond cake. The recipes are similar, though this one is made with small-ish navel oranges instead of clementines, and (obviously) adds chocolate.

If you're a fan of chocolate + orange together, this is definitely the cake for you.

It comes together easily--you basically just boil the navel oranges for an hour, then puree them (yes, whole--skin and all!) with the rest of the ingredients. Into the pan and the oven, and it's not long before the cake is ready to be served.

I seriously love recipes that can be made almost entirely in a blender or food processor--there's practically no mess, and the whole thing takes minutes. Technology is awesome.

(Well...after the boiling oranges part, but that's a pretty hands-free process in itself.)

Rich and moist, it's a fantastic treat that's just at home ceremoniously placed on the table after an elegant dinner party as it is enjoyed with a mug of afternoon coffee curled up on the couch.

You just can't go wrong with this baby.

Note that a springform pan is important for this recipe. It will make your life MUCH easier. If you don't have one, get one! (This is the one I have.)

There are dozens of springform recipes on this site, so I'll make sure you get lots of use out of it. Promise!

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Loved this recipe? Here are three other flourless cake recipes you might like:

• Flourless Cashew Oatmeal Cake
• Giant Flourless Chocolate Cashew Muffins
• Flourless Chocolate Hazelnut Torte

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Flourless Chocolate Orange Cake
Adapted from Feast: Food to Celebrate Life by Nigella Lawson

Ingredients
2 small navel oranges
6 large eggs
2 teaspoons vanilla extract
1 cup granulated white sugar
2 cups almond flour (ground almond meal)
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Powdered sugar, for garnish

Directions
Place the oranges in a large pot and cover with water by at least 2 inches. Bring to a boil, then reduce heat and let simmer for 1 1/2 hours, or until the oranges are soft. Remove from water, chop into quarters and place in a food processor or blender.

(Note that navel oranges don’t have seeds; if you use a different kind, you’ll first have to remove the seeds. Everything else—skin, pith, pulp, etc. will go into the recipe.)

Add the eggs, vanilla, sugar, almond flour, cocoa powder, chocolate chips, and salt to the food processor or blender, and puree until very smooth (about 1-2 minutes). Add the baking powder and baking soda, and puree again for 20 seconds or until evenly distributed.

Pour batter into prepared pan, and bake 45 minutes to 1 hour, or until cake is set and a toothpick inserted into center comes out clean.

Let cool in pan for 15 minutes, then run a knife around the edges and remove the sides. Let cake cool completely before transferring to a serving dish.

Sprinkle with powdered sugar before serving, if desired.