- 10 oranges
- 280 g self-rising flour
- 35 g cocoa
- 110 g caster sugar
- 4 free-range eggs
- 250 g butter, melted
- 1 1⁄3 cups milk
- 200 g dark chocolate, melted
- For the chocolate ganache:
- 200 g dark chocolate, chopped
- 1⁄2 cup cream
Cut the tops off the oranges and cut around the edges. Use a sharp-edged spoon to scoop out the flesh. The flesh can be pressed to make orange juice.
Sift the flour and cocoa into a bowl, then add the caster sugar. In a separate bowl, whisk the eggs, melted butter and milk together. Add to the dry ingredients with the melted chocolate and mix until smooth.
Pour the batter into the orange shells, leaving a little space at the top for rising. Wrap in tinfoil and place in medium to low coals. Cook for 20–25 minutes, rotating every 5 minutes to ensure even cooking, or until the sponge is springy to the touch. Alternatively, bake in the oven at 180°C for 15 minutes.
To make the ganache, melt the chocolate and cream over a medium heat, whisking, until the chocolate is melted. Remove from the heat and whisk, it will thicken as it cools. Spread generously onto the cooled cakes and serve.
Cook's note: Move over toasted marshmallows – citrus-infused chocolate cakes in hollowed-out oranges smothered in ganache are your new sweet hit when the coals are burning low.