Ingredients

The following ingredients have 9 Servings
  • C
  • h
  • o
  • c
  • o
  • l
  • a
  • t
  • e

Instruction

  • <p>Preheat the oven to 195°C/175°C fan, and grease and line the cake tin.</p> <p>Put 450g chocolate orange and all the butter in a small heatproof bowl suspended over a saucepan of boiling water, and heat gently until they melt, or microwave them in 20-second bursts until they’ve completely melted. Mix sparingly – you don’t want the chocolate to go grainy.</p> <p>Meanwhile, break the eggs into a large bowl and whisk until pale and fluffy. Do this for longer than you think you should – when you’re just about ready to stop, give it another 30 seconds. All the air in the cake comes from the eggs, so give them a good 5 minutes with an electric whisk (double this time if you’re doing it by hand).</p> <p>Take the chocolate and butter mixture off the heat, and allow to cool slightly. Transfer the mixture to a large bowl and slowly add the whisked egg, one spoonful at a time, folding it in gently. Continue until you’ve added all the egg and it’s completely combined.</p> <p>Pour the cake mix into the tin and bake for 40 to 45 minutes, or until the top is just set. Don’t over-bake – you want it to stay nice and squidgy inside.</p> <p>Allow the cake to cool completely in the tin before serving. Use the remaining segments of chocolate orange to decorate it, or melt them and drizzle over the top.</p> <p>The cake tastes best slightly chilled – when the goo sets to a wobbly mousse – and it’ll keep in the fridge for up to 5 days.</p>