- 300 g good-quality orange
- dark chocolate
- 1 cup cream
- 3 free-range egg yolks
- 1 t Baking Essentials orangeblossom water
- 2 oranges, quartered
- 1 cup water
- 300 g sugar
- Baking Essentials cocoa powder, for dusting
Preheat the oven to 180°C.
Melt the chocolate.
Heat the cream separately, taking care not to boil.
Mix together the chocolate and cream, until combined.
Add the egg yolks to the mixture, one at a time, until incorporated and glossy.
Drop in the orange-blossom water towards the end of the mixing process.
Line a loaf tin with wax paper and pour in the chocolate mixture.
Turn off the oven and place the cake inside for 30 minutes.
Transfer to the fridge, until set.
Cut the orange peel from the flesh and soak in hot water for 10 minutes.
Scrape away the pith using the edge of a teaspoon, being careful not to tear the peel.
Heat the water and sugar to boiling point in a saucepan, creating a sugary syrup.
Add the orange peel and simmer for 40 minutes, or until near transparent.
Set the peel on a silicone mat and allow to cool.
Unmould the chocolate slab onto a platter.
Dust with cocoa powder and top with the candied orange peel.