SWEET & INDULGENT
Prep it: Preheat oven to 180C. Butter a 25cm-diameter springform cake tin and line the base and sides with baking paper.
The Base: Using an electric mixer, whisk egg white with pinch of salt until soft peaks form. Slowly add ½ cup sugar, whisking for a further 4 minutes until stiff. Fold in almond meal, orange zest and cocoa then spoon mixture into springform tin, smooth top and bake for 20 minutes). Set aside.
The Centre: Beat butter and remaining sugar with an electric mixer in a bowl for 5 minutes until pale. Add yolks one at a time, beating well each time. Stir in melted chocolate and orange juice, then pour onto the base and bake for another 25 minutes. Refrigerate for 3 hours to firm.
The Chai Ganache: Heat Chai Addict and cream in a saucepan to a boil. Remove from heat, add chocolate and stir until smooth. Pour over cake, smooth top. Refrigerate for 1 hour to set.
Serve it: Remove cake tin and paper. Garnish with orange segments and extra zest. Slice 10 pieces and serve.
use code ssbs100 at checkout. cannot be used in conjunction with other offers. AUS residents only. free shipping excludes Express Post. not available to PO Boxes or Parcel Post. at checkout, add in the NOTES section if you’d like the VEGAN caramel. due to limited availability, this is not guaranteed. website will be updated once sold out. check the Shop page for more details.
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