Happy World Chocolate Day!!
Not that we ever need an extra reason to eat chocolate, but on a day like today, why not try out this delicious Chocolate and Orange Traybake? Recipe Below
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Chocolate & Orange Traybake
Makes a 20cm x 20cm square

Mix flours – some wholemeal and the rest plain flour or a small amount of rice flour, spelt or even some polenta.

100ml rapeseed oil
4 eggs
120g caster sugar
130g plain flour, sifted
80g wholemeal flour
2 tsp baking powder
4 tbsp cocoa powder
100g melted dark chocolate drops
Zest of 1 orange
60ml milk

For the chocolate topping
100g soft butter
3 tbsp maple syrup
1 tsp vanilla extract
½ tsp sea salt
100g melted dark chocolate
180g icing sugar, sieved

Cocoa powder, to dust
Edible flowers to decorate (optional)

Preheat the oven to 180°C/fan 160°C/gas 4. Line a square tin 20cm x 20cm tin (brownie tin) with baking parchment.
Pour the oil and add the eggs into a large mixing bowl and whisk with an electric beater until fluffy, adding the sugar in half way through.
Fold in the plain flour, wholemeal flour, the baking flour, cocoa powder, melted chocolate, orange zest and enough milk to form a cake batter.
Pour into the prepared square tin and bake in the preheated oven for 20 to 25 minutes.
To check if the cake is cooked, insert a skewer in the centre of the cake and if it comes out clean the cake is cooked.
Remove from the oven and place on a cooling rack.
To prepare the chocolate topping, place all the ingredients into the bowl of a mixer and whisk well until smooth.
To assemble, spread the frosting over the top, cut the square into 12 pieces, dust the top with a little cocoa powder and enjoy.

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