Wedgewood Chocolate Orange Almond Nougat Cake

This is possibly the moistest chocolate cake recipe ever! Ideal for Easter celebrations and as a gluten free and dairy free option, it is hard to believe that this moist dark chocolate cake does not contain traditional wheat flour or dairy. It just tastes too indulgent to be true!

Recipe
6 x 40g Wedgewood Zesty Orange Nougat bars (made by hand on our farm!)
9 Eggs (separated)
5ml Orange Zest
½ Cup Orange Juice
½ Tsp Almond Extract
200g Almond Flour (or for a cheaper option gluten free flour – we love Nonna’s)
50g Cocoa
20g Ground Coffee (melted into 1 Tsp hot water)
1 Cup Sugar
¼ Cup Sliced Almonds (for garnish)
1 Tbsp Icing Sugar (for garnish)

To Make
Preheat your oven to 180 degrees.
Beat the egg whites for 2 minutes until light and fluffy. Now add half the sugar a teaspoon at a time.
Beat for a further 5 minutes until stiff peaks form. Set aside.
Beat the egg yolks and the remaining sugar for 2 minutes until thick and creamy. Now add the zest, orange juice, and the almond extract. Fold in the Almond or gluten free flour, coffee and cocoa.
Spoon 1/3 of the egg white into the mix, folding to combine. Add the remaining egg white whilst continuing to fold.
Pour mixture into a 24cm greased and lined baking tin (preferably springform). Chop the Wedgewood Chocolate Orange Nougat bars into little squares and sprinkle half of them with the sliced almonds over the top of the cake mixture (this will create an amazing toasted-nougat crust). Bake for 40 minutes. Allow to cool for an hour before removing from the tin. While it is cooling, put the rest of the nougat pieces and ¼ cup of almond milk into a saucepan over a low heat and stir until melted. Serve the cake with the hot chocolate nougat sauce and wait for the
compliments!

With love from the Wedgewood Team x