Belgian Chocolate Orange Fallen Cake (Cunard)

1 2/3 cup Callebaut dark chocolate (54% solids)

1 cup unsalted butter

1 cup sugar

2/3 cup all-purpose flour

rind of one orange

6 eggs

Prepare 6 ramekins or rings with greaseproof paper (lightly oil so the paper sticks to the sides).

Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water, then set aside to cool once incorporated.

Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy (about 2 minutes).

Gently fold in the cold chocolate, orange and butter mixture.

Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top for the mixture to rise.

Bake for 15 minutes at 350◦F.

Let cool for about a minute and then remove from moulds. Serve immediately.