This recipe came about by my having a bar of Green & Black’s Maya Gold that needed to be utilised in a bake. This chocolate has a warm spicy orange flavour to it. Prior, I’d also purchased a cute little 6-holed mini loaf tin, which I was yearning to try out!
I find irresistible that chocolate-orange combination; consequently it wasn’t that difficult for me to come up with this recipe. The sponge is very light with an arrangement of distinctive flavours; the ganache gives finishing touches of pure silkiness. I love the way the ganache drapes down the sides of the sponge. I like to add a finishing touch of a retro orange jelly on top. Sheer indulgence for that special treat you’ve been waiting for!
Chocolate-Orange Mini Loaves with Chocolate-Orange Ganache
Makes 6 mini loaves
75g (3 oz) self-raising flour
25g (1 oz) cocoa powder
110g (4 oz) soft butter
110g (4 oz) caster sugar
2 eggs, beaten
Zest of medium orange
2 tbsp fresh orange juice
A little butter and cocoa powder for lining the tin(s)
For The Ganache
50g (2 oz) Green & Black’s Mayan Gold chocolate or orange flavoured chocolate
3 tbsp double cream
6 orange flavoured jelly sweets for decoration
You will need a 6-hole mini loaf tin or a 450g (1lb) loaf tin. Grease the tin(s) with butter and add a little cocoa into each tin. Tap the tin(s) to let the cocoa coat and then tap out the excess and throw away.
Preheat oven to 200°C/fan oven 180°C/400°F/Gas mark 6.
In a bowl add the butter, sugar and orange zest then beat until fluffy and light. Add a little of the beaten egg at a time until all combined. Sift the flour and cocoa together and fold gently into the mixture. Add the orange juice and gently fold in until all combined.
Spoon the mixture equally into the mini loaf tin or large loaf tin, and smooth the top(s) with a knife or spatula.
Place into the preheated oven on a middle shelf for 15 – 20 minutes or until firm to the touch and cooked. You can also test by inserting a skewer into the middle of a loaf and it should come out clean when cooked.
Leave to cool in the tin(s) on a wire rack for 10 minutes before turning out to finish cooling.
To make the ganache: In a bowl placed onto a saucepan of simmering water, add the chocolate and cream until melted. Give the ganache a good stir with a wooden spoon until glossy. Add a tbsp of the ganache over each mini loaf or all over a large loaf and let it drizzle down the sides. Place the jelly sweets onto the top of each mini loaf of loaf to decorate.
Note: If you want a flat top to your mini loaves (loaf), using a segregated knife cut the dome off the top. You must wait until the sponge is completely cooled before doing this or it will crumble.