Chocolate Orange Marquise

This is very rich and moist and doesn't need any accompaniment, but you can add light cream if desired.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  cup sugar
• 1⁄4 cup  fresh orange juice
• 12  ounces dark chocolate, chopped into small pieces
• 1  cup unsalted butter, cubed
• 5  eggs
• 1  orange, zest of
• 3  tablespoons flour
•  powdered sugar
• 1  finely pared strips orange zest (to decorate)

Directions

1. Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
2. Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
3. Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
4. Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
5. Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
6. Sift the flour over the top and fold in.
7. Scrape the mixture into the prepared pan.
8. Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
9. Bake for about 1 hour or until the cake is firm to the touch.
10. Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
11. To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
12. Dust with confectioners sugar and decorate with stips of pared orange zest.