10-12 servings | Preparation time 1 hour
4 oranges, peel of all juice of one
200 grams caster sugar
300 grams butter
300 grams flour
100 grams cacao powder
20 grams baking powder
75 grams dark chocolate, roughly chopped
We start with the confit orange, peel a orange with a peeler, you can also do this with a knife but make sure you only get the orange part of the peel, the white part will get bitter in the process. Put the orange peels in a small pot with cold water. Bing it to boiling point, after 1 minute turn the heat off, get rid off the water, and fill up with cold water. Do this a second time. Then after the second time add 200 ml of cold water, 300 grams of sugar, bring it to boiling point and let it cook for 2 minutes, with a lid on the pot. turn off the heat and set aside.
Preheat the oven to 160 °C. Grease a springform tin with a diameter of 24 cm.
Put the white caster sugar and butter in a bowl and beat for a few minutes until creamy. Add the eggs one at a time, beating well after each egg, followed by the orange juice. Finally, fold in the flour, cocoa powder and baking powder. Finally, fold the chopped chocolate together with the candied orange peel into the batter and fill the spring form.
Bake the cake for 60-75 minutes. At the end of the baking time, pierce the cake with a skewer to check if it is done. If no more batter sticks to the skewer, the cake is done. Let the cake cool in the springform for at least 5 minutes before removing it from the springform.