The first time I saw someone make this cake it was like watching a magic trick. Whole oranges into boiling water, “what the …” we were about to defy the laws of nature, or at least common sense. This was then followed by the anticipation of having no idea where this was going to go to next. Then the final result is a cross between a cake and a pudding, a cake recipe so crazy it works. Needless to say, despite not being a real bakery type, I have made this a number of times, so far no complaints.
I can’t believe how good this recipe turned out. I was looking for a chocolate icing recipe that had no dairy, so after a search of the internet as well as cook books, I came up with the following the source recipes are referenced at the end of the post. It was tweaked a couple of times for sweetness, the 85% chocolate was a little bitter, ended up with a great result.
The dairy cream is replaced by coconut cream, which was my main objective with the recipe. While I was at it I also decided to minimise conventional sugar, the only sugar in the recipe is 15g (2 teaspoons) in the chocolate bar itself, so dairy free and almost sugar free, dare I say “no added sugar”. In place of sugar I used rice malt syrup to sweeten it up, this is a complex carb fructose-free, sucrose free, sugar alternative. It has a low GI so over all a healthier natural alternative, and more importantly it works in the recipe and tastes great.