Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
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- 2 small navel oranges
- 100g Haigh’s 70% dark chocolate pastilles, chopped
- 100g unsalted butter, softened and diced
- 1 cup (220g) caster sugar
- 6 large eggs
- 1 ¾ cups (210g) almond meal
- 1 ¾ cups (255g) plain flour, sifted
- ¼ cup (25g) cocoa powder, sifted
- 2 teaspoons baking powder
- ½ cup (110g) caster sugar
- ½ cup (125ml) orange juice
- 1 teaspoon orange zest
- Preheat oven to 160°C (140°C fan-forced). Lightly grease a deep 22cm square cake tin and line with baking paper.
- Place whole oranges in medium saucepan and submerge in water. Place saucepan over a medium heat, cover and bring to the boil. Reduce heat to a simmer and cook for 1 hour. Remove from heat, drain and allow oranges to cool completely.
- Pour boiling water into a small saucepan, about a third full and sit a small bowl on top. Add Haigh’s 70% dark chocolate pastilles and stir occasionally, until chocolate melts. Remove from heat and allow to cool slightly.
- Place cooled oranges in a food processor and pulse to a puree.
- Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy. Add eggs one at a time, beating until combined. Add orange puree, almond meal, flour, cocoa and baking powder, stirring until combined. Add melted chocolate, stir to combine.
- Pour mixture into prepared cake tin and bake in preheated oven for 1 ¼ hours or until a skewer comes out of the centre clean. Remove from oven, allow to cool in tin for 15 minutes, before turning onto a wire rack to cool.
- Meanwhile, for the orange syrup, place sugar, juice and zest together in a small saucepan over a low heat, stirring until sugar dissolves. Bring to the boil and cook for 5 minutes.
- Serve cake warm, drizzled with orange syrup and for a dessert option top with vanilla ice cream.