4 tbsp double cream
½ orange, juice and finely grated zest
225g (8 oz) good quality plain chocolate, finely chopped
85g (3 oz) caster sugar
½ tsp vanilla extract
4 large egg yolks
6 large egg whites
A pinch of salt
Icing sugar, for dusting
To prepare dishes:
Butter 6 small ovenproof soufflé dishes or large ramekins and dust with caster sugar. Place the cream, orange zest and juice into a medium-sized saucepan, and place on the boiling end of the hotplate. As soon as the cream mixture is almost boiling, add the chocolate and then leave the pan on a cloth on the top plate for five minutes. Stir the mixture until the chocolate has melted and become smooth. Remove from the cooker and stir in the sugar and vanilla extract, then the egg yolks, one at a time. Whisk the egg whites with the salt until stiff. Fold a large spoonful of the egg whites into the chocolate sauce to slacken it, continue to fold in the remainder. Pour into the prepared soufflé dishes, then bake immediately, or freeze at this point until wanted (wrapped tightly in cling film).
MAIN OVEN 200°C (400°F), GAS MARK 6
Bake on a baking tray on a grid shelf on the third set of runners down. Cook for 15-20 minutes, or 20-25 minutes if cooking straight from the freezer, until well risen. Lightly dust with a little icing sugar and serve at once with pistachio ice cream.