Chocolate Orange! That sacred combination. The mere whiff of a Terry’s Chocolate Orange is enough to send me into a spiral of orange-scented Proustian abstraction. Or something. It does take me back though — to Christmas as a child, mostly, and trying to break apart slices of that ubiquitous stocking-stuffer.
These days, I like my chocolate dark. I’ve worked my way up to 89% (my current weapon of choice being Wilkies’ Amazonas) These brownies are deeply chocolatey, with a subtle hint of orange and a tickle of lively acidity.
You will notice that I add strong coffee to nearly all of my chocolately creations; I find this adds another dimension — depth of flavour and an excellent complement to chocolate. If you don’t enjoy coffee, you can always substitute with hot water or a milk of your choosing.
The nutritional profile of these brownies kind of blows my mind — they are quite low-calorie, low-carb, grain-free, sugar-free, high-protein, high-fibre… Positively health-ridden.
● Juice and zest of one small orange
● 1 medium free-range egg
● 120g fromage frais (or cottage cheese)
● 10g coconut oil
● 1 shot espresso (20ml approx)
● 35g Vitafiber powder
● 30g cacao powder
● 40g coconut flour
● 20g chocolate orange protein powder (or just plain chocolate flavour)
● 30g erythritol
● 100mg stevia extract (or more erythritol)
● Dark chocolate chunks
● 1 tsp baking powder
● ¼ tsp baking soda
● A sprinkle of sea salt
1. Heat your oven to 170C and grease a cake pan (I use a silicon mould — highly recommended)
2. Beat egg with the zest and juice of the orange.
3. Add in the wet ingredients and mix well (I suggest using a food processor if you are using cottage cheese).
4. Combine your dry ingredients (except the salt) in a separate bowl and then add them slowly to the wet mixture.
5. Pour into your pan, and sprinkle some sea salt on top.
6. Bake for approx 20 minutes — I like to underbake brownies slightly. The very centre should remain a teensy bit gooey.