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Bb5190142a983ad1dc6230e810cc8647f05f2139 data

Chocolate and orange slice

  • Timer Prep 25 min
    Cook 50 min
  • Chart 545.0 cal/
  • Chef hat Medium


Zest the oranges. Soften the butter. Whip the double cream.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Butter and line a rectangular 26cm x 16cm x 4cm cake tin with baking paper.
  2. 2 Spread the hazelnuts over a baking sheet and roast for 10 minutes or until toasted.
  3. 3 Once cooled, roughly chop or crush, leaving some whole.
  4. 4 Meanwhile, chop 100g of the chocolate into very small chunks and set aside.
  5. 5 Place a heatproof bowl over a pan of simmering water (the base of the bowl must not touch the water), add the remaining chocolate and leave to melt for about 10 minutes, stirring occasionally.
  6. 6 Add the butter to the chocolate and gently beat until thoroughly mixed. Leave to cool a little.
  7. 7 Turn the oven down to 180°C/ 350°F/gas 4 (160°C for fan ovens).
  8. 8 In a large bowl, beat the eggs, sugar and vanilla extract until pale and fluffy, then stir in the melted chocolate.
  9. 9 Add the almonds, hazelnuts, chopped chocolate, orangettes and orange zest, then spoon into the prepared tin.
  10. 10 Bake for 35-40 minutes or until firm on top with a slight spring to touch.
  11. 11 Once cooled a little, remove from the tin and leave on a wire rack to cool completely.
  12. 12 Dust with icing sugar and serve with whipped double cream.
  • Average per serving
  • Calories 545.0kCal
  • Fat42.5g
  • Saturated17.2g
  • Salt0.07g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg