100gm unsalted butter, room temperature until softened
100gm caster sugar,
100gm self-raising flour, sifted
2 eggs, lightly whisked
3 tbsp fresh orange juice
1 tsp finely grated orange zest (only orange part)
25gm dark chocolate (with 70% cocoa preferable)
1 tbsp caster sugar
1 1/2 tbsp milk
- Preheat oven to 335F.
- Place chocolate, sugar and milk in a small bowl. Place the small bowl on top of a pot filled with some simmering water and heat over low heat until chocolate melts, sugar dissolves completely. Stir to combine well. Set aside.
- Place butter, sugar, flour, eggs, orange juice, orange zest in a bowl. Beat with an electric mixer for 3 minutes until pale and creamy. Make sure not to over-beat anyway. The cake won’t be soft otherwise.
- Spoon the batter mixture and fill the base of the moulds. Don’t need to level the surface because you want to get some patterns more interesting. Randomly drizzle the chocolate mixture over the top. Then spoon the rest of the batter mixture on top. Use a spoon or knife to draw through the mixture to create interesting effects if you like. Bake in the pre-heated oven for 30 to 35 minutes. Test with an inserted needle that comes out clean. Remove from the oven and let cool in the moulds for 5 minutes. Turn out and let cool completely on a wire rack.