Fragrant Orange Chocolate Pound Cake
Butter-Free, Light Orange Zest Chocolate Pound Cake
This pound cake is characterized by the subtle, refreshing aroma of orange, thanks to generous amounts of orange peel and zest. It’s made without butter and with reduced sugar, making it a lighter option that’s easy to enjoy. While it might not be as moist as a traditional pound cake laden with butter and sugar, it beautifully captures the rich chocolate flavor and the signature dense, satisfying texture of a pound cake. Let’s bake this delightful orange chocolate pound cake that’s perfect for a light treat!
Required Equipment- 1 set of loaf pan (one 16x7x6cm rectangular pan)
Cooking Instructions
Step 1
First, finely chop the chocolate and microwave it for about 1 minute until slightly melted. Be careful not to overheat, as it can burn. Pour the warmed milk (about 30 seconds in the microwave) over the melted chocolate. Using a whisk or spatula, stir until the chocolate is completely smooth and well combined.
Step 2
In a separate bowl, gradually add the vegetable oil to the chocolate mixture, whisking well until fully incorporated. This emulsification process will help create a smoother texture. Then, add the egg yolks one by one, mixing thoroughly after each addition. Finally, stir in the finely grated orange zest for a lovely fragrance.
Step 3
In a cold bowl, whip the egg whites using a hand mixer or whisk. As foam begins to form, gradually add the 30g of granulated sugar in three additions, whipping until you achieve stiff, glossy peaks. The meringue should be firm enough that the tip curls slightly when lifted. Avoid over-whipping, as this can cause separation when mixed with the batter.
Step 4
Add one-third of the prepared meringue to the yolk mixture and whisk well. This step lightens the batter and softens the meringue for easier incorporation. Next, sift the cake flour and half of the unsweetened cocoa powder over the mixture. Gently fold them in using a spatula, using a cutting motion. Add another third of the meringue and mix, then add the remaining dry ingredients and fold with larger, sweeping motions until just combined.
Step 5
Finally, add the remaining one-third of the meringue. Fold gently until no dry streaks remain, being careful not to overmix, which can deflate the meringue. Stir in the candied orange peel and use a spatula to gently fold everything together, lifting from the bottom of the bowl and turning, preserving the airiness of the meringue. Ensure the orange peel is evenly distributed throughout the batter.
Step 6
Pour the finished batter into the prepared loaf pan and smooth the top. Gently tap the pan on the counter from a height of about 10cm to release any large air bubbles and create a level surface. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes. Test for doneness by inserting a skewer; it should come out clean. Let the cake cool completely on a wire rack after baking.
