This flourless chocolate orange cake is made from three (yep…three!) types of chocolate and the zest of fresh oranges. It’s topped with a sweet and creamy milk chocolate and orange flavored ganache poured over the top. This decadent cake is the perfect balance of rich, fudgy chocolate flavor with subtle hints of fresh citrus. Not to mention, this flourless chocolate orange cake is gluten-free and it’s super simple to prepare.
Orange extract makes this cake even easier.
I absolutely love orange flavor in sweet recipes…orange chocolate pancakes, orange fudge, orange muffins, you name it! Using orange extract is one of my favorite shortcuts. Rather than zesting an orange, you simply add a little extract for amazing orange flavor.
Orange extract is a concentrated orange flavor so you’ll use less extract than zest to achieve the same orange flavor. 1/2 teaspoon of orange extract is equal to about 1 tablespoon of orange zest. If you’re using a medium-sized Naval orange, you can expect to get about 1 tablespoon (maybe 1 1/2 tablespoons) of zest out of every orange.
I’ve found orange extract at my local Kroger and Safeway grocery stores as well as Whole Foods and Natural Grocers, but it’s not always available so I typically order my favorite brand, Simply Organic online on Amazon.
Flourless Chocolate Orange Cake Toppings
This recipe uses a ganache topping for over-the-top rich, dark chocolatey flavor. The flourless cake is already decadent and rich so if you’d prefer to tone it down a bit, try one of these toppings instead.
- Top each serving with a dollop of whipped cream.
- Add a dollop of whipped cream to each slice and top with a sprinkle of sweetened, toasted coconut flakes. If you live close to a Trader Joe’s, they sell delicious sweetened and dried orange slices. These orange slices make a beautiful garnish and add a little sweet orange flavor to this flourless chocolate cake.
- To create a dusting of powdered sugar on top the cake use a fine-mesh strainer. Add about one tablespoon of the powdered sugar to the strainer and gently tap the sides, holding it over the cake.
- Serve each slice with a small scoop of coconut or vanilla ice cream
Looking for more flourless decadent dessert recipes?
Flourless Chocolate Orange Cake
Ingredients
Cake
- 1 cup semisweet chocolate chips High-quality chocolate like Ghirardelli.
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon orange extract or 1 tablespoon orange zest About 1 medium-sized Naval orange.
- 3 eggs slightly beaten
- ½ cup unsweetened cocoa powder Using Dutch-processed cocoa powder will give you a richer chocolate flavor.
Orange Chocolate ganche
- 1 cup milk chocolate chips High-quality chocolate like Ghirardelli.
- ½ cup heavy cream/whipping cream
- ½ teaspoon orange extract or the zest of one medium-sized Naval orange.
Instructions
- Preheat the oven to 375 degrees.
- Cut a piece of parchment paper to fit the bottom of a 8-inch cake pan. Spray the entire pan including the parchment paper with nonstick cooking spray.
- To make the cake, put the semisweet chocolate chips and butter in a microwave-safe bowl and heat for about one minute or until the butter and chocolate chips are melted. Stir until the mixture is smooth. If you prefer to use the stovetop, heat the semisweet chocolate chips and butter in a pan on low heat. Stir until melted and combined.
- Add the sugar, salt and the extract or the zest and stir to combine.
- Add the eggs and stir to combine. Fold in the cocoa powder and stir until combined but be careful not to overmix.
- Pour the cake batter into the cake pan and bake for 23-25 minutes or until the center is firm but fudgy.
- Cool the cake on a wire rack for at least 30 minutes or until it reaches room temperature.
- Use a knife to loosen the edges. Carefully flip the cake onto the serving platter.
- To prepare the ganache, place the milk chocolate chips and the extract (if using) in a medium bowl. Warm the heavy cream in a medium pan on the stovetop or for 30 seconds in a microwave-safe bowl in the microwave. Pour the cream over the chocolate and stir until the chocolate is melted.
- Pour the warm ganache over the cake. If you’re using orange zest, sprinkle the zest over the ganache before it cools.
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