Food and Drink

1 seville orange
3 eggs 280g/10oz castor sugar
240/8 and a half fl oz sunflower oil
100g/4oz dark chocolate, broken into small pieces and melted
25g/1oz cocoa powder
250g/9oz plain flour
1 and a half tsp baking powder

FOR THE CHOCOLATE GANACHE...

200g/8oz dark chocolate, broken into pieces
225ml/3fl oz double cream
candied orange zest, to decorate.

METHOD...

Pierce the orange with a skewer, cook in a pan of boiling water for 30 minutes. Remove and whizz the whole orange in a food processor. Discard the pips and cool.

Preheat the oven to 180C/Gas mark 4/fan oven 160C/. Butter and line the base of a 23cm/9in round cake tin. Lightly beat the eggs, sugar and oil. Gradually beat in the pureed orange and cooled, melted chocolate.

Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake for 55-60 minutes. Cool for 10 minutes, then turn out on to a wire rack.

Put the ganache chocolate into a heatproof bowl. Boil the cream in a pan, pour over the chocolate, and stir until smooth. Cool up to 1 and a half hours, until firm. Spread over the cake, and decorate with the candied zest.