Candied Orange Peel Dark Chocolate Cake

Preheat your oven to 175°C (160°C fan-assisted). Grease and flour a 24 cm (9.5 inch) springform pan. In a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate with the butter, then set aside to cool slightly. In another bowl, whisk the eggs and granulated sugar until light and thick. In a third bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt.

Gently fold the melted chocolate and butter mixture into the egg and sugar mixture. Then, gradually add the dry ingredients, folding gently with a spatula until just combined. Finally, stir in the chopped candied orange peel and orange zest. Pour the batter into the prepared springform pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake cools, prepare the ganache. Place the 100g dark chocolate in a heatproof bowl. Heat the heavy cream until simmering, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to thicken slightly at room temperature (about 15-20 minutes). Pour the ganache over the completely cooled cake and spread evenly. Decorate with candied orange peel strips before the ganache fully sets.