Ingredients
250g/9oz bittersweet chocolate
225g/8oz/1cp unsalted butter
90g/3.5oz/1/2 cup granulated sugar
30ml/2 tbsp orange brandy
5 eggs
15ml/1tbsp plain (all purpose) flour (use rice flour to make gluten free)
icing sugar for dusting
whipped cream or sour cream to serve
Preparation
Preheat oven to 350F/180C
Generously grease 9 inch round cake pan lining bottom with parchment paper.
in a double boiler, melt chocolate, butter and sugar. Remove from heat and stir in brandy.
Beat the eggs lightly for 1 minute. Beat in the flour and then the chocolate mixture.
Pour into tin.
Place tin in larger pan in a roasting pan with water going 2cm/3/4in up the side of the cake plan.
Bake for 25-30 minutes until the edge of the cake is set. The centre will still be soft.
Remove cake to a cooking rack.
Turn the cake to a cooling rack. Dust with icing sugar.
Place on a plat and serve with whipped or sour cream.
