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• CHOCOLATE ORANGE PUMPKIN CAKE
• 200g very dark chocolate (at least 40% cocoa solids)
• 250 g raw coarsely grated pumpkin
• Juice and rind of 1 large or 2 small oranges
• 4 large eggs
• 150 g caster sugar
• 130 g ground almonds
• 1 teaspoon baking powder
• 30g cocoa powder
For the ganache topping..
200g dark chocolate
Rind of 1 large orange
200ml double cream

1. Preheat the oven to 180c, gas mark 4.
2. Grease and line an average cake tin, about 20 cm.
3. Melt the chocolate in a bowl on top of a saucepan of simmering water.
4. Peel a section of pumpkin and coarsly grate about 250g into a bowl. Add the juice and rind of one orange to the pumpkin and leave to one side.
5. Separate the eggs adding the yolks to the pumpkin and putting the whites into a clean grease free bowl.
6. Add the melted chocolate, sugar, almonds, baking powder and cocoa powder to the pumpkin and orange, and mix well.
7. Whisk up the egg whites to the soft peak stage and fold about half into the main pumpkin mix.
8. Fold in the rest of the egg whites, pout into the cake tin (it should be two thirds full, any extra can go into individual cake cases), and bake in the oven for about 50 minutes. Test with a sewer or fork and if any wet mixture remains in the center, cook for another 10 minutes.

Allow to cool, melt the chocolate and cream together in a saucepan stirring all the time, add the orange rind, pour over the cake and leave to set in the fridge. Serve with cream, or creme fraiche.

* If you don't want to cover the cake with a soft topping, just grate some chocolate over the top as soon as it comes out of the oven. If you use a dairy free chocolate, this also keeps it dairy free.

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