Shaun Rankin’s Chocolate Orange Pudding With Orange Crisps


This gluten-free chocolate orange pudding recipe is deliciously rich and ideal for a rainy day dessert. Dehydrating the orange slices may seem laborious but the resulting crunchy texture works really nicely with the smooth dark chocolate pudding.

The crispy orange slices also make fantastic garnishes for ice cream and other treats, and can be prepared in advance of making Shaun Rankin’s lovely chocolate cake.

For the chocolate orange cake:
2 oranges
125g of caster sugar
125g of ground almonds
4 eggs
1/2 tsp baking powder
2 egg yolks
80g of sugar
225g of dark chocolate, plus a few shavings to decorate
250ml of whipping cream

For the orange crisps:
1 orange
200g of caster sugar
1 star anise
200ml of water

Preheat the oven to 100°C/lowest gas mark.
For the syrup, place 200g of the caster sugar and 200ml water in a saucepan and bring to the boil.
Slice 1 orange and add the slices to the stock syrup.
Add the star anise and cook over a low heat for 20 minutes until the syrup is glossy and translucent. Allow to cool in the pan.
Lay the orange slices from the syrup on greaseproof paper and dry out in the oven for 3 hours. Then, break into small chips.
For the orange sponge, preheat the oven to 180°C/gas mark 4.
In a pan, boil the remaining 2 oranges whole for 30 minutes – this will take the bitterness out of the skin.
Cut the oranges in half, remove the pips and place in a blender with the remaining 125g of caster sugar, ground almonds, 3 eggs and baking powder. Blend until smooth.
Line a 22cm spring form cake tin and tightly seal the outside with foil. This will help to keep the chocolate layer from leaking.
10 Pour the mixture into the tin and cook in the oven for 12–14 minutes, or until golden brown. Remove from the oven and allow to cool.
11 For the topping, use an electric hand-held whisk to whisk together 1 whole egg and 2 egg yolks in a large bowl, until doubled in volume.
12 Bring the granulated sugar and 4 tsp of water to the boil. Continue to boil until a sugar thermometer reaches 121˚C. Then, remove the pan from the heat.
13 Add the sugar mixture to the eggs, whisking continuously.
14 Melt the dark chocolate in a bowl over hot water (or in a microwave), and pour into the egg mixture
15 Whisk the cream until half-whipped and then fold into the chocolate mix.
16 Pour over the orange sponge and leave to set in the fridge for 2 hours.
17 Once set, top with the orange chips and shavings of dark chocolate. Slice and serve.

Recipe courtesy of Shaun Rankin for Great British Chefs.

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