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Sheer indulgence at its best

Serves 8



For the cake

  • 175g/6oz dark chocolate
  • 175g/6oz unsalted butter
  • 6 eggs, separated
  • 225g/8oz caster sugar
  • grated zest of 3 oranges
  • 150g/5oz self-raising flour
  • orange slices to decorate

For the icing

  • 250ml/8fl oz cream
  • 25g/1oz butter
  • 225g/8oz dark chocolate
  • ½ tbsp brandy



Preheat oven to 160C/145C fan-oven/Gas mark 3

Melt the chocolate over a bowl of simmering water.

Beat the sugar and butter together and gradually add in the egg yolks.

Stir in the melted chocolate and orange zest and fold in flour.

Whisk the egg whites until stiff and fold into the cake mixture.

Line the base of 9” tin and grease.

Spoon the mixture into the prepared tin and cook for 45 mins or until a skewer inserted in the centre comes out clean.  Turn out and leave to cool.

Make the icing by putting all the ingredients in a pan over simmering water and leave until the chocolate has melted.

Stir until smooth and set aside for 15 mins.

Pour icing over the cake and decorate with orange slices/strawberries.