Orange Chocolate Semi-Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 20cm round cake pan with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: For an even crumb, use a food processor to sift the dry ingredients.

3. 3

   In a large bowl, whisk together butter, eggs, and orange juice.

   Tip: Scrape down the sides of the bowl frequently to avoid lumps.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until combined.

   Tip: Don't overmix, or the cake will be dense.

5. 5

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before adding it to the cake batter.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Don't overfill the pan, or the cake will spill over during baking.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cake cool in the pan for 5 minutes before transferring it to a wire rack.

8. 8

   To make the ganache, melt the chocolate and heavy cream in a saucepan over low heat, whisking until smooth.

   Tip: Let the ganache cool to room temperature before using.

9. 9

   To assemble the cake, place the cooled cake on a serving plate and pour the ganache over the top.

   Tip: Smooth the ganache with an offset spatula to create a clean finish.

10. 10

    Sprinkle the toasted pecans over the top of the cake.

    Tip: Use a kitchen torch to toast the pecans if desired.

11. 11

    Serve the cake chilled, garnished with additional orange zest if desired.

    Tip: This cake is best served within 2 days of baking.