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Eggs - 3
Plain chocolate - 100 gms
Unsalted butter - 75 gm
Castor sugar - 75 gm
Orange rind (grated)
Double cream - 120 ml


  • Separate the eggs. Melt the chocolate, broken into small pieces, in a basin over a saucepan of boiling water.
  • Remove basin from heat, stir in the butter and sugar.
  • When well blended add egg the yolks, one at a time, beating well after each addition. 
  • Add the grated orange rind reserving a little for decoration.
  • Whisk the egg whites until they form stiff peaks.
  • Fold into the chocolate mixture and pour into little souffle dished.
  • Chill overnight if possible.
  • To serve, whip the cream until stiff and pipe or swirl on top of each dish.
  • Sprinkle with orange rind.

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