This cake is based on the Quarg Fruit Cake from Ladies, A Plate, but is all chocolate orange syrupy goodness instead of dried fruit and fennel seed. You can use fromage frais or ricotta if you can’t source quarg (I find it at Commonsense Organics and always buy the tub at 50% off on its use by date).
185g butter, softened
3 teaspoons orange zest, grated finely
125g dark chocolate, chopped finely
2 cups flour
2 teaspoons baking powder
Preheat oven to 150C and grease a 20cm cake tin. Cream butter and sugar until soft and light, then beat in the quarg and orange zest. Beat in the eggs, one at a time, then stir in the chocolate chips. Sift in the flour and baking powder, then gently fold in. Put mixture into tin and gently level the top. Bake for approximately 2 hours, rotating after one hour. Check with a skewer after 90 minutes and remove from oven when skewer comes out clean.
For the syrup topping, combine the juice of two oranges, their zest and three tablespoons of icing sugar in a pot. Heat gently. When you remove the cake from the oven, prick the top all over with a skewer and then pour the syrup evenly over the cake (strain it through a sieve as you pour). Leave to soak in, then carefully turn the cake out of the tin and cool on a rack.