Molten chocolate oranges
OOZING CHOCOLATE PUDDINGS COOKED ON THE EMBERS
Serves 6
6 oranges
120g unsalted butter
135g dark chocolate (minimum 75% cocoa solids), broken into pieces 3 eggs
2 egg yolks
100g caster sugar
4 tbsp Cointreau (optional) 55g plain flour, sifted
Grated chocolate, to garnish for the vanilla cream: 600ml double cream
3 tbsp icing sugar
1 tsp vanilla bean paste or the seeds scraped from 1 vanilla pod
1 Prepare your oranges by slicing the top off each one, about ¼ of the way down – don’t discard the tops!
2 Gently remove the flesh by running a spoon down the sides and pulling the flesh away from the skin. Be careful not to pull out the ‘pith plug’ at the bottom of the orange, as this will create a hole. You can keep the discarded orange flesh in the fridge and have it for breakfast or sprinkle with sugar and cinnamon and serve with ice cream.
3 Next, make the vanilla cream. Pour the double cream into a mixing bowl and add the sugar and vanilla. Using an electric whisk, whip until soft peaks form. Cover the bowl and place in the fridge until ready to serve.
4 In a bain-marie, melt the butter and chocolate together. Once melted, remove from the heat and set aside.
5 In a separate bowl, whisk the eggs, egg yolks and sugar together until light and fluffy. Slowly pour in the chocolate mixture, whilst continuing to whisk on a low speed. Once combined, add the Cointreau
(if using) and then fold through the sifted flour.
6 Divide the mixture evenly between the hollowed-out oranges, and replace the orange lids. Carefully double wrap each orange with two layers of foil, watching that the lid doesn’t slip off in the process and that the oranges remain upright at all times. Make sure the oranges are completely sealed in the foil, with no gaps or holes for the chocolate mix to escape through.
7 Place the oranges upright, directly onto hot embers for about 12 mins.
8 Remove from the heat, unwrap and remove the lids. You should have a chocolate sponge with a runny molten middle. Top with the vanilla cream and a grating of chocolate.