Paleo Chocolate Orange Cake

1		orange
4		eggs
170  grams		coconut palm sugar or organic honey
225  grams		almond flour (ground almonds)
1  teaspoon		bicarbonate of soda
1  tablespoon		Butter (to grease your tin)
150  grams		Green & Black's Organic Dark Chocolate - 85% coca
100  mL		Heavy Whipping Cream

Tip: Click on the ingredient links to learn the nutritional information for all the Paleo Chocolate Orange Cake ingredients. The serving size for any ingredient in Paleo Chocolate Orange Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Boil the orange for 1 hour - simply place the orange in a saucepan, cover with water and boil for 1 hour until soft and tender. Once boiled discard the water and leave orange to cool. (do this the night before to save time). Be sure to cut the orange in half and remove all the pips before blending.
Pre heat the oven to 340f/180C (160C fan assisted oven)
First whisk the eggs and sugar or honey in a food processor until thick and pale
Add ground almonds/flour, cooked orange and bicarbonate of soda to the processor and mix again until the ingredients have blended thoroughly and there are no large lumps of orange
Poor mixture into a well greased 23cm cake tin (organic butter) and place in the oven to cook
Check with a skewer after 45/50 mins if it comes out clean it is ready. Remove from the oven and leave to cool in the tin
When the cake has cooled remove from the tin.
It is time to make the ganache .....
Simply melt the chocolate (70-85%) in a bowl over a saucepan of boiling water, then remove from the heat and add the cream mixing quickly and thoroughly before pouring over the cooled cake.
Cover the top and sides nicely with the chocolate starting in the centre and work outwards and then place in the fridge for the ganache to set

Note : ovens do vary which can alter the cooking times