A Cunard Delight: Belgian Chocolate Orange Fallen Cake Recipe, Something Sweet to Create

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This indulgent chocolate dessert is the most requested in Cunard’s Queens Grill Restaurant.

◆ 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

Preparation for this Belgian Chocolate Orange Fallen Cake:
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 molds. Serve immediately. 

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