-
1
Pierce the orange with a skewer or fork and boil for 30 minutes in a saucepan. Puree with a food processor, removing any seeds. Set aside to cool.
-
2
Preheat oven to 350F. Butter a cake pan or a set of small ramekins for more personal-sized cakes.
-
3
Sift together flour, cocoa, and baking powder in a bowl. Set aside. In a small saucepan, melt the first batch of chocolate.
-
4
In an electric mixer, lightly beat the eggs, sugar, and oil. Beat in the pureed orange and melted chocolate. Fold the cocoa, flour and baking powder into the batter using a spoon or spatula. Pour into cake pan or ramekins.
-
5
Bake the cake pan for 55-60 minutes. Bake the ramekins for 20-25 minutes. Pierce with a wooden skewer to verify the cake is done (it should come out clean). After 10 minutes, pop the cake out onto a wire rack to finish cooling.
-
6
Put the ganache chocolate into a heatproof bowl. Heat the cream in a small pan until it boils and then pour over the chocolate. Stir well until smooth, then add the cointreau. Cool the mixture for about an hour until firm enough to spread. Spread over the cake and decorate with orange zest.
