Mission® Recipes

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Spicy Orange, Chocolate & Cranberry Wrap Cake

Serves 6 - 8
Spicy Orange, Chocolate &Cranberry Wrap Cake
Preparation time: 15 minutes
Cooking time: 45 minutes


  • 5 Mission Plain Super Soft Wraps
  • 375g (13oz) bitter chocolate, chopped
  • 125g (4¾ oz) unsalted butter
  • 1.5 eggs, beaten
  • 5 tbsp castor sugar
  • 3.3 Medium eggs
  • 108.3g (3¾ oz) castor sugar
  • 473mls (1 pint) double cream, heated
  • pinch of salt
  • pinch chilli powder
  • finely grated zest
  • 1 large orange
  • 3 tbsp vanilla extract
  • 120g (4oz) Semi dried cranberries


  1. Pre heat oven to 180°C gas 4.
  2. Melt chocolate and unsalted butter together, over pan of simmering water.
  3. In a bowl, place eggs, sugar, vanilla, salt, chilli, orange zest and mix well.
  4. Lay out wraps, brush with beaten egg and sprinkle liberally with castor sugar.
  5. Lay onto baking sheet and bake until crisp and nicely coloured.
  6. Once cooked cool.
  7. Reduce heat in the oven to 160°C gas 3.
  8. Next add warm cream to the melted chocolate and butter, then mix well.
  9. Add to the egg mixture and whisk well.
  10. Lay one of the cooked wraps in the bottom of a 25cm x 5½ cm, loose bottomed cake tin. The cooked wraps should fit in perfectly.
  11. Pour in half the chocolate and egg mixture, then, sprinkle over half the cranberries.
  12. Lay on the second wrap and pour in the last of the chocolate and egg mixture, then sprinkle over the rest of the cranberries. Top with the last wrap.
  13. Place tin into oven and cook for 15 minutes, or until outside edge is set.
  14. Remove from oven, cool, then chill well, best overnight.
  15. Cut into thick wedges, dust well with plenty of cocoa powder and icing sugar, serve with a dollop of clotted cream.