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Preparation Time: 20 minutes
Cooking time: 10 minutes
Serves: 2
If served as two portions, provides 573 cals, 43.5g fat (of which 25g saturates), 28g sugar and 0.4g salt per portion.
Ingredients
- 20g (½oz) melted butter for greasing
- 1 tbsp cocoa powder, sieved, for dusting
- 50g (1½oz) dark chocolate (70% cocoa solids), chopped into small pieces
- 50g (1½oz) unsalted butter
- ½ zest of an orange
- 1 large egg, plus 1 large yolk
- 25g (¾oz) caster sugar
- 1 heaped tbsp plain flour, sieved
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Grease 2 x moulds; they should be able to contain about 150ml (¼pt). Chill in the fridge until the butter hardens.
3. Add the cocoa powder to one dish and turn so the edges are coated with the powder, transfer the powder to the other mould and repeat.
4. Add chocolate, butter and orange zest to a bowl and put the bowl over a pan of simmering water.
5. When melted move bowl off the pan and leave to cool.
6. Whisk the egg, egg yolk and sugar until it doubles in size. When the beaters stop and are lifted they should leave a trail behind.
7. Fold in the flour in thirds.
8. First add a little of the egg mixture to the chocolate to loosen it then carefully fold in a third of the remaining mixture and repeat until it is all folded in.
9. Divide the mixture between the two moulds. Lightly smooth the top.
10. Bake for 10 minutes, the cakes will rise and should feel slightly firm on the top. They should have a wobble.
11. Turn out onto plates and serve at once.
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