Memory began her journey with us as a hostess for the Rumbullion in 2012. Showcasing her bubbly personality and ever-smiling nature, it comes as no surprise that she was soon moved to the fine dining Roundhouse restaurant. She would frequently go out of her way to help with reservations in her spare time, and was fittingly promoted to reservationist for the Roundhouse in 2014. Her infectious smile brightens any room. You can even hear it shine through when you talk with her on the phone. Because Memory is such a warm and vibrant person, it’s no wonder her favourite dish is the deliciously decadent orange chocolate cake.
‘I like this recipe because it is my mother’s favourite.’ – Memory
Orange Chocolate Cake
Ingredients Part A:
180g caster sugar
3 large eggs
1 tbs orange rind
4 tbs orange juice (fresh)
1 tsp vanilla essence
Ingredients Part B:
(Sift the following ingredients all together)
250g plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
Ingredients Part C:
200g plain natural yoghurt
30g semi-sweet chocolate (chopped and melted on a double boiler)
Pre-heat the oven to 175℃, and grease a 9 inch pan.
Beat the butter for a while, add the sugar and continue to beat until creamy.
Add one egg at a time and mix well.
Add orange rind, orange juice, and vanilla essence, then beat well until thoroughly combined.
Split ingredients (B) into 4 portions, and the yoghurt into 3 portions.
Pour in one portion of flour and yoghurt alternately, beating well after each addition.
Take half of the mixture and gently mix with the melted chocolate (do not over mix).
Scoop plain and chocolate batter alternately into the greased pan until the batter is finished and gently shake the pan.
Bake for 50-60 minutes, or until you can insert a skewer into the cake and it comes out clean.
Remove the cake from the oven and set to cool for 20 minutes.
Serve each slice with freshly whipped cream.