Chocolate orange torte

Chocolate orange torte

If you don’t like chocolate and orange together, replace the orange juice with 100ml coffee and omit the orange zest.

Serves 6

1 orange

100g sugar

8 pods of cardamom

200g chocolate

120g butter, at room temperature

3 eggs

cocoa powder

Heat the oven to 160°C. Butter 6 ovenproof ramekins, or a muffin tin, and line bottom and sides with baking paper.

Split open the cardomom pods, shake the seeds into a mortar and grind to a powder with the pestle.

Finely zest the orange, and put half the zest in a small saucepan, along with the sugar and cardomom powder. Squeeze the juice out of the orange (you should get around 100 – 120ml) and add to the pan. Bring to the boil.

Meanwhile, chop the butter and chocolate into small pieces and put into a large bowl.

Pour the boiling syrup onto the butter and chocolate and stir gently until all is melted and smooth.

Beat the eggs until whites and yolks are combined, but not frothy, add to the chocolate mixture and mix well. Pour into the ramekins and bake for 20-25 minutes until set round the edges with just a slight wobble in the middle.

Cool to room temperature, then set in the fridge for at least 2 hours, still in their cooking vessels. Turn out carefully once chilled, dust with cocoa powder and garnish with a pinch of leftover orange zest.

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Photo by Kristi Korotash