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

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