Chocolate ganache and orange cake

Whether poured over a cake, served in a pie crust or used as a garnish for an eclair, a well-made ganache is a touch more to an exquisite dessert.

20 min
45 min
15 min



  • 1 cup Natrel lactose free butter
  • 1 ⅓ cups unsweetened dark chocolate
  • 1 ⅓ cups brown sugar
  • 5 eggs
  • 1 ½ cups all-purpose flour
  • ⅔ cup almond powder
  • 1 tbsp. baking powder
  • 100 ml Natrel lactose free 1%
  • Zest of one orange

Chocolate Ganache

  • ⅓ cup dark chocolate
  • 1 tbsp. icing sugar
  • ¼ cup Natrel Lactose free 35% Whipping Cream



  1. Preheat the oven to 350 °F (180 °C).
  2. In a double boiler, melt the butter and chocolate until you get a homogeneous texture.
  3. Beat the brown sugar and eggs for 10 minutes, or until the mixture is frothy. In a mixing bowl, combine the flour, almond powder and baking powder, then pour all of it over the egg mixture.
  4. Add the chocolate and melted butter. Mix everything together until you get a homogeneous texture. Gradually add the milk, then the orange zest.
  5. Coat a cake pan with melted butter.
  6. Pour the dough into the cake pan, then tap it lightly on the work surface to remove air bubbles.
  7. Bake for 45 to 55 minutes (baking time may vary depending on the oven). Push the tip of a knife into the middle of the cake to verify that it is cooked. It must come out clean.
  8. Allow to cool for about 10 minutes before gently unmolding the cake onto a rack, and then let it cool completely.

Chocolate Ganache

  1. Bring the cream to a boil. Add the icing sugar and chocolate. Mix with a spatula until you get a homogeneous texture.
  2. Place the cake on a rack with a baking sheet underneath. Pour the icing over the cake all at once.

Find all products in this recipe

lactose free butter
Natrel Lactose-Free 1% 2L

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