A big congratulations goes out to Charlie Southwell for emerging victorious in our chef-tacular foodie challenge. His original recipe for Chocolate Orange and Chilli Cake took the, eh, cake, with 64% of votes.
He wins a $100.00 gift certificate to Williams-Sonoma and will also get to pick his favorite foodie website to be included in our Riotfeed @FoodiePulse. Congrats again Charlie, and for those of you who are interested in trying something new, here’s the winning recipe:
Cake base:
- 150g Dark Chocolate
- ½ teaspoon coffee granules
- 1 teaspoon chilli flakes (increase if wish), crushed with pestle & mortar
- ½ Cayenne pepper
- 125g butter
- 125g caster sugar
- 5 eggs, separated
- 75g self raising flour
- 1 pinch bicarbonate of soda
- 1 ½ tspn baking powder
- 2 tablespoons Cocoa Powder
- 1 tablespoon rum or orange juice or coconut milk
- 1 teaspoon vanilla essence
- 1 tablespoon water
- Peel of half a medium orange, finely grated
Topping
- 125g grated coconut
- 75g packed brown sugar
- 6 tablespoon butter
- 2 tablespoon milk
- 1 tsp vanilla
1.Preheat the oven to 160 degrees and grease a wide based cake tin (spring-form or loose based).
2.To melt the chocolate you will need a large bowl to sit over a saucepan filled with a couple of inches of barely simmering water, making sure the base of the bowl doesn’t touch the water. Break up the chocolate into pieces, add them to the bowl and, keeping the heat at its lowest, leave the chocolate to melt slowly.
Add the coffee granules, cayenne pepper and chilli flakes to the melting chocolate. Let the mix melt then stir with a wooden spoon. The chocolate will take about 10 minutes to melt and become smooth and glossy. (Though the time will vary depending on the amount of chocolate).Remove bowl and leave to cool.
3.Add the coffee granules, cayenne pepper and chilli flakes to the melting chocolate. Let the mix melt then stir with a wooden spoon. Remove bowl and leave to cool.
4.Cream the softened butter with the caster sugar in a food mixer or the proper way, with a wooden spoon, until light and white. Gently stir in the cooled chocolate and 4 egg yolks. Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind. Fold the mix gently together with a metal spoon using big scooping movements. Add the rum, vanilla and water.
5.Whisk 5 egg whites until stiff (don’t overwhisk). Add to the mixture by beating in the first tablespoon to loosen the consistency. Then fold the rest in very gently using a metal spoon. Don’t worry if it’s not perfect as it can be hard to combine the two. Pour the mix into the tin and put it into the oven for 45-50 minutes (check after 35 – ovens vary!). To test it, prick with a cocktail stick. It should come out clean. Don’t worry if the top of the cake has cracked a bit – you’ll be glazing it.
6.Remove and place on a cooling rack. Take out of the tin after 5 minutes. Leave to cool. Brush the glaze on while still a bit warm. To make the glaze, put the marmalade into a saucepan and melt over a low heat until it’s runny. Brush this onto the cooling cake base with a pastry brush.
7.Meanwhile, combine the coconut topping ingredients in a small saucepan over medium heat, stirring til blended. Simmer about 1 minute, or til thickened. It should be easily spreadable but not runny so you might not need all the liquid. Cover the top of the cake and sides generously with the icing, tip it then finish using a spatula.
8.Spread the topping over the warm cake. Let rest at least an hour before slicing.
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