Instructions: For the chocolate and orange truffle mixture:- 450 gm plain chocolate preferably
70% cocoa content roughly
chopped
568 ml carton double cream
4 lrg egg yolks
50 gm caster sugar
rind of 3 large oranges
cocoa to dust

First make the base.

Using a food mixer whisk the eggs and the caster sugar together on high until the mixture has doubled in volume and is very thick (If you dont have a food mixer place the eggs and sugar in a large heatproof bowl and whisk the mixture using an electnc whisk or large balloon whisk over a saucepan of simmering water until thick then remove from the heat and whisk until cool.)

lightly fold in the sifted flour and cocoa then the melted butter folding until just combined.

Take care not to ovevfold as the air will be knocked out of the mixture and the resulting cake will be flat.

Grease a 255mm loosebottomed cake tin and baseline with nonstick baking parchment.

Pour mixture into the tin and bake.

Cook at the front of the grid shelf on the floor of the roasting oven with the cold plain shelf set on the third runners for about 20 minutes.

Cook in the middle of the bakingoven for 25 to 30 minutes.

Cool for 10 minutes before turning out on to a rack.

Drizzle with grand Mamier or brandy allow to cool then return upside down to the clean tin.

Press firmly into base.

For the chocolate and orange truffle mixture place the chocolate in a heatproof bowl with half the cream and place on the floor of the simmering oven for 20 to 30 minutes.

Once the chocolate has melted stir until smooth remove from the heat and leave to cool.

Whisk the remaining cream to soft peaks. Using an electric whisk beat the egg yolks and sugar together until. pale and fluffy. Beat the egg mixture into the cooled chocolate then fold the chocolate mixture into the whipped cream with the orange rind. Immediately pour over the cake in the cake tin and chill for at least 2 to 4 hours or until the truffle mixture is set firm.

The torte is best left overnight before serving.

To serve remove the torte from the tin and dust with cocoa powder.

Inspired by a favourite chocolate that breaks into perfect orange segments this pudding mil finish the meal with a flourish.

This recipe is large enough for second servings.

Serves 12

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.