Chocolate Orange Marquise
200g/7oz/scant 1 cup caster sugar
60ml/4 tbsp freshly squeezed orange juice
350g/12oz plain dark chocolate, chopped into small pieces
225g/8oz/1 cup unsalted butter, cubed
Finely grated rind of 1 orange
45ml/3 tbsp plain four
Icing sugar and finely pared strips of orange rind, to decorate
1. Preheat oven to 180°C/350°F/Gas 4. Grease a 23 cm/9 in round cake tin with a depth of 6 cm/ 2 ½ in. Line the base with non-stick baking paper.
2. Place 115g/4oz/ ½ cup of the sugar in a saucepan. Add the orange juice and stir over a gentle heat until the sugar has dissolved completely.
3. Remove from the heat and stir in the chocolate until melted, then add the butter, cube by cube, until thoroughly melted and evenly mixed.
4. Whisk the eggs with the remaining sugar in a large bowl until pale and very thick. Add the orange rind. Then, using a metal spoon, fold the chocolate mixture lightly and evenly into the egg mixture. Sift the flour over the top and fold in.
5. Scrape the mixture into the prepared tin. Place in a roasting pan, transfer to the oven, then carefully pour hot water into the roasting pan to come about halfway up the sides of the cake tin.
6. Bake for about 1 hour or until the cake is firm to the touch. Remove the cake tin from the water bath and place on a wire rack to cool for 15-20 minutes. To turn out, invert the cake on a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so that the cake is transferred to the plate.
7. Dust with icing sugar, decorate with strips of pared orange rind and serve still warm. This cake is wonderfully rich and moist and really doesn't need an accompaniment, but you could offer single cream, if you wish.