Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the chocolate dump cake slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment.
Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined. Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined.
Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean. Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache.
Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. I find that supermarket brands of edible gold powder don’t tend to stick so I used one from Squires Kitchen Shop. Most good-quality dark chocolate will be naturally dairy free, but always check the pack, as some may contain traces of milk. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
On my first day in Lisbon, I became a statistic: I lost all my credit cards to a talented thief on the No. I wanted to leave Lisbon, but instead, my husband Michael and I decided to tackle our must-taste list. It was on our last day in Lisbon that we tasted the cake at Landeau Chocolate. The Chocolate Cake That Saved My Vacation. Butter a 9-inch cake pan, line with parchment paper and butter the paper. Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. 2 cup butter in a large heatproof bowl set over a saucepan of simmering water.