Ingredients

3 x 175g Terry’s Chocolate Oranges
110g local unsalted butter
8 local eggs

Method

1. Preheat the oven to 195°C/175°C fan, and grease and line a 23cm cake tin

2. Put 450g chocolate orange and all the butter in a small heatproof bowl suspended over a saucepan of boiling water, and heat gently until they melt, or microwave them in 20-second bursts until they’ve completely melted. Mix sparingly – you don’t want the chocolate to go grainy

3. Meanwhile, break the eggs into a large bowl and whisk until pale and fluffy. Do this for longer than you think you should – when you’re just about ready to stop, give it another 30 seconds. All the air in the cake comes from the eggs, so give them a good 5 minutes with an electric whisk (double this time if you’re doing it by hand)

4. Take the chocolate and butter mixture off the heat, and allow to cool slightly. Transfer the mixture to a large bowl and slowly add the whisked egg, one spoonful at a time, folding it in gently. Continue until you’ve added all the egg and it’s completely combined

5. Pour the cake mix into the tin and bake for 40 to 45 minutes, or until the top is just set. Don’t over-bake – you want it to stay nice and squidgy inside

6. Allow the cake to cool completely in the tin before serving. Use the remaining segments of chocolate orange to decorate it, or melt them and drizzle over the top.

Tips

The cake tastes best slightly chilled – when the goo sets to a wobbly mousse – and it’ll keep in the fridge for up to 5 days