Chocolate Orange Brownie Cake

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• Step 1

  Preheat the oven to 180°C (fan)/200°C/400°F/Gas Mark 6. Grease and line the sides and base of the cake tin.

  Tip: Using a 49% cocoa solids chocolate is best for this recipe unless you like a darker tasting chocolate. You can use a 70%+ cocoa solids chocolate but make sure it’s a cooks version otherwise it might split when melted in the pan.

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  Step 2

  Place the chocolate and butter in a medium pan and heat over a gentle heat, stirring frequently until completely melted. Remove from the heat.

  Tip Stirring the flour and sugar together before adding them to the chocolate / butter mixture stops you getting lumps of flour in the mixture that can be a monkey to get out!

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  Step 3

  In a separate bowl stir together the flour and sugar. Add this to the chocolate / butter pan and mix well.

• Step 4

  Add the eggs to the mixture in the pan and beat well until they’re fully combined.

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  Step 5

  Now for the orange. Remove the brown stalky bit and chop it into quarters, then each quarter into half so you have 8 chunks of orange. Blitz the pieces in a food processor or with a handheld stick blender until they are the consistency of a chunky marmalade.

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  Step 6

  Add the blitzed orange to the mixture in the pan and stir well. Pour into the tin and bake in the preheated oven for 35 minutes.

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  Step 7

  Once baked, allow time to cool the cake fully in the tin before removing and serving.

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