Chocolate cake with orange sauce

Name: Chocolate cake with orange sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 60 g Raisins; 1/8 l Port wine; 100 g Dark chocolate; 125 g Butter; 3 Eggs (size M); 280 g Sugar; 100 g Flour; 150 g crushed almonds; 4 untreated oranges; 1 Lemon; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

60 g Raisins
1/8 l Port wine
100 g Dark chocolate
125 g Butter
3 Eggs (size M)
280 g Sugar
100 g Flour
150 g crushed almonds
4 untreated oranges
1 Lemon
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Wash raisins, dab dry, pour port wine over them and let them stand for 30 minutes. In the meantime, chop the chocolate roughly and melt it on a hot water bath. Dice the butter, melt in the chocolate, let it cool down a little. Separate the eggs. Stir egg yolk and 80 g sugar until creamy.
2
First stir in the cooled chocolate, then the flour, almonds and raisins. Beat the egg white until stiff, fold in. Fill into a greased, square springform pan (23 x 23 cm). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Turn off the oven and let the cake rest for another 10 minutes. Cut the cake into pieces and dust with icing sugar using star-shaped templates. For the sauce, wash an orange and peel half of it with the zest shredder. Squeeze all oranges and lemon. Melt 200 g sugar in a small pot. Add the squeezed juice and orange zest.
3
Cut the cake into pieces and dust with icing sugar using star-shaped templates. For the sauce, wash an orange and peel half of it with the zest shredder. Squeeze all oranges and lemon. Melt 200 g sugar in a small pot. Add the squeezed juice and orange zest. Let it boil down for 3-5 minutes at high heat. Serve the sauce lukewarm or cold with the chocolate cake