Ingredients
- 110g/4oz dark chocolate, melted
- 1 orange, finely grated zest only
- 6 eggs, separated
- 110g/4oz caster sugar
- 110g/4oz ground almonds
- 55g/2oz chocolate cake or crumbs
- 310ml/11oz double cream
- 140g/5oz dark chocolate pieces
Preparation method
- Preheat the oven to 180C/350F/Gas 4.
- Butter and sugar the insides of 8 metal pudding moulds.
- Mix the melted chocolate and orange zest together. In another bowl whisk the egg yolks and sugar together until thick and pale.
- Fold in the chocolate mix, followed by the almonds and crumbs. Whisk the egg whites until stiff and then fold into the chocolate mixture.
- Divide the chocolate mixture between the moulds and cover with rounds of buttered tin foil.
- Bake in the oven in a bain marie for 20 minutes until risen and just firm to the touch
- Whip the double cream with 1 tbsp caster sugar until stiff and refrigerate.
- In a small saucepan, bring the cream to the boil and add the chocolate pieces.
- Unmould the puddings onto warm plates and spoon a little chocolate sauce over each one and spoon some chilled whipped cream on the side.
