This cake is something out of a chocoholic fantasy. Decadent and rich and intensely chocolatey the orange zest adds a refreshing zing to the dessert. Make sure you make this just before serving as it’s best enjoyed hot from the oven.
- 175G Butter
- 180G Dark Chocolate
- 3 Eggs
- 125G Caster Sugar
- 30G Plain Flour
- 1 Orange
Using the baine-marie method, melt the butter in a large bowl. Remove the bowl from the heat and melt almost all the chocolate in the butter, saving 5 cubes or so to use later. When melted, place the bowl to one side to cool in the meantime.
In a second large bowl, cream together the sugar and the eggs. You want to whisk this together until you have a light and fluffy mixture, resembling a mousse.
Continue by adding the melted chocolate mixture in with the eggs and the grated zest of one orange and folding evenly. We fold this to keep the air that we whisked inside.
Sift in the flour and fold until smooth. Grease an oven dish or alternatively several small ramekins with butter and pour in your mixture.
Heat up an oven to 180°C and pour the mixture into the dish, add the remaining cubes of chocolate you set aside earlier throughout the mixture and transfer the dish inside for 20 minutes.