Warm chocolate sponge with chocolate sauce and very cold Chantilly

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 or cake crumbs

     *

       310ml/11oz double cream

     *

       140g/5oz dark chocolate pieces

Preparation 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 and sugar together Until Yolks thick and pale.

      
          Technique: Zesting citrus fruit

       Citrus Zesting fruit Watch technique1: 02 minutes

4.Fold in the chocolate mix, Followed by the almonds and crumbs. Whisk the egg whites stiff until into and then fold the chocolate mixture.

5.Divide the chocolate mixture and Moulds Between the 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 Refrigerated.

   
8.In a small saucepan, bring the cream to the boil and add the chocolate pieces.

   
9.Unfold the puddings onto warm plates and spoon a little chocolate sauce and spoon over Each One Some chilled whipped cream on the side.