• 375g Callebaut dark chocolate (54% solids)
  • 250g unsalted butter
  • 250g sugar
  • 150g all-purpose flour
  • rind of one orange
  • 6 eggs


  1. Prepare 6 ramekins or rings with greaseproof paper (lightly oil so the paper sticks to the sides).
  2. Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water, then set aside to cool once incorporated.
  3. Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy (about 2 minutes).
  4. Gently fold in the cold chocolate, orange and butter mixture.
  5. Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top for the mixture to rise.
  6. Bake for 15 minutes at 180◦C.
  7. Let cool for about a minute and then remove from moulds. Serve immediately.
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Chef Nick's top tip: "This cake goes perfectly with white chocolate chunk ice cream and a drizzle of raspberry sauce!"

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