ingredients
serves 8
2 tablespoons plus 1 teaspoon butter, melted
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup sugar
2 eggs, lightly beaten
1/4 cup milk
1/4 pound semi-sweet chocolate (squares) melted
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 tablespoon orange juice
1 cup chopped filberts or walnuts
for the icing
1/4 pound semi-sweet chocolate (squares)
1/4 cup butter
1 tablespoon cornstarch
method
1. Heat the oven to 190°C (375°F) . Lightly grease an 7 inch cake pan with the teaspoon of butter.
2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar with a wooden spoon. Make a well in the centre and pour in the remaining butter, eggs and milk. Using a wooden spoon, gradually incorporate the flour mixture with the liquids, stirring until the mixture forms a smooth batter. Stir in the melted chocolate, vanilla extract, orange rind and juice, beating until they are well blended. Stir in the nuts.
3. Spoon the mixture into the prepared cake pan. Put the tin in the oven and bake the cake for 35 - 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside in the tin for 10 minutes. Turn out the cake on to a wire rack to cool.
4. To prepare the icing, melt the chocolate in a heatproof bowl over a pan of boiling water. Add the butter and cornstarch and beat constantly until the mixture forms a smooth paste.
5. Remove the pan from the heat. With a spatula spread the icing over the cake. Leave to cool for at least 30 minutes before serving. Cooking time: about 2 hours
