Cara Cara Orange Chocolate Cake

Directions

1. Preheat the oven to 350 degrees F. Line a 9-inch pan with parchment paper and set aside.
2. Melt the chocolate using a double boiler, or simply in the microwave - be sure to stir often. Once melted, set aside to cool slightly.
3. In a small bowl, mix the granulated and brown sugars together with the Sunkist^® Cara Cara orange zest. Rubbing the zest into the sugar helps boost the flavor.
4. In the bowl of a stand mixer fitted with a whisk attachment (or simply a large bowl with a hand mixer), whip the egg whites to stiff peaks. Transfer the egg whites to a separate, clean bowl, and set aside.
5. Switch to the paddle attachment, and mix the sugars, egg yolks, Sunkist^® Cara Cara orange juice, olive oil, cocoa powder, coconut flour, vanilla, and salt together on medium until combined. Use a spatula to scrape down the sides and bottom of the mixing bowl. With the mixer on low, slowly add the melted chocolate and mix until combined.
6. Use a spatula to gently fold the egg whites into the rest of the batter - careful not to mix more than you have to.
7. Transfer the batter to the prepared pan.
8. Slice a Sunkist^® Cara Cara orange very thinly, carefully peel each slice, and arrange the slices on the top of the cake.
   
   
9. Bake for 40-45 minutes, or until an inserted toothpick comes out with just a few moist crumbs. Remove from the oven and allow to cool for 5-10 minutes before carefully removing from the pan.
10. Best served immediately, while warm and gooey. Top with powdered sugar, ice cream, or whipped cream if desired.
    
    Variation:
    • Optional topping: powdered sugar, ice cream, whipped cream