Dan Beasley-Harling's molten chocolate orange cake recipe
Former Great British Bake Off contestant Dan Beasley-Harling has created this fabulous molten chocolate orange cake in celebration of the 30th birthday of Thermapen – the ultimate cooking thermometer.
Dan says: "The molten chocolate cake may be a nostalgic throwback to every restaurant you ever went into in the 90s, but I'm bringing it bang up to date by giving it a nice citrus twist. The refreshing orange notes are a perfect complement to the rich chocolate, and to the autumn.
"As the nights start to draw in, a nice warm pudding like this is just what I need to leave me feeling all cosy and satisfied. Serve these immediately, with a generous quenelle of vanilla ice cream dolloped right on top. Heaven!"
Photography by Dan Beasley-Harling.
Ingredients
- 150 g dark chocolate (54% cocoa solids)
- 125 g unsalted butter
- 100 g caster (superfine) sugar
- 3 large eggs
- 1 orange, zested
- 0.5 orange, juiced
- 30 g plain flour
- 1 pinch of salt
- 5.3 oz dark chocolate (54% cocoa solids)
- 4.4 oz unsalted butter
- 3.5 oz caster (superfine) sugar
- 3 large eggs
- 1 orange, zested
- 0.5 orange, juiced
- 1.1 oz plain flour
- 1 pinch of salt
- 5.3 oz dark chocolate (54% cocoa solids)
- 4.4 oz unsalted butter
- 3.5 oz caster (superfine) sugar
- 3 large eggs
- 1 orange, zested
- 0.5 orange, juiced
- 1.1 oz plain flour
- 1 pinch of salt
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 10
Step-by-step
- Preheat oven to 220°C/200°C Fan/425°F/Gas 7.
- Butter and flour four small pudding moulds, or dariole moulds, and arrange on a baking sheet.
- Melt the chocolate and butter together in the microwave, stirring every 30 seconds until completely melted.
- In a large mixing bowl, whisk the sugar, eggs, orange zest, and orange juice together, until pale and thick.
- Sift over the flour and salt, then add the chocolate mixture and fold through until everything is well combined.
- Distribute the batter between the 4 prepared moulds.
- Bake for 10-12 minutes until the sides are set and starting to pull away from the sides of the tin.
- For the perfect molten chocolate pudding, use a Thermapen digital probe thermometer to check that the centre is between 60°C-65°C. This will ensure that the eggs are food safe, but that the centre is still deliciously gooey!
- Leave to stand for 1 minute to firm up slightly, then place an upturned serving plate on top and carefully flip everything over.
- Wait a few seconds for the pudding to release, then lift off the mould.
- Serve immediately, with vanilla ice cream!
For your chance to win a Thermapen One cooking thermometer worth £67.20, enter the competition on our Facebook page.
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