Tombor Nelli has created a special chocolate cake that captures the spirit of the holidays, combining orange, cinnamon, and crunchy pecans. We’re delighted to share this fragrant, gluten-free dessert with you — guaranteed to be the centerpiece of your Christmas table.

Ingredients

For the cake:

  • 70 g high-quality butter

  • 100 g dark chocolate

  • 45 g pecans

  • 70 g fine granulated sugar

  • 3 g salt (½ teaspoon)

  • 5 medium eggs

  • 1 g cinnamon (½ teaspoon)

  • Zest of 1 untreated (unwaxed) orange

  • 15 g (2 tbsp) cocoa powder

  • 1 tbsp good-quality rum or orange liqueur (or 1 tsp orange extract)

For decoration:

  • 2 tbsp powdered sugar, sifted on top

  • 250 ml heavy cream, whipped

Method

  • Preheat the oven to 175°C (fan/convection).

  • Spread the pecans on a baking tray lined with parchment paper and toast for 5–6 minutes. Let them cool, then roughly chop.

  • Grease a 24 cm springform cake tin with butter and line the bottom with a circle of parchment paper.

  • Break the chocolate into large pieces and melt it together with the butter over a bain-marie (double boiler). Set aside to cool slightly.

  • Separate the eggs. Beat the egg yolks with the sugar for 2–3 minutes until pale and fluffy.

  • Whip the egg whites with the salt until stiff peaks form.

  • Stir the cooled chocolate-butter mixture into the sugared egg yolks. Add the rum, cinnamon, orange zest, and cocoa powder.

  • Lighten the mixture by folding in one quarter of the whipped egg whites, then gently fold in the remaining whites until smooth and evenly combined.

  • Pour the batter into the prepared tin, sprinkle with the toasted pecans, and bake for 16–17 minutes, or until a skewer inserted into the center comes out clean.

  • Allow the cake to cool in the tin, then turn it out onto a wire rack and remove the parchment paper.

  • Dust with powdered sugar and serve with whipped cream.

Preparation time:
20 minutes prep • 20 minutes baking