How to make it

  • preheat oven to 400 deg. butter ramekins or ovenproof souffle dishes , each should be large enough to take 1/3-1/2 pint size and dust with castor sugar. put cream,orange zest and juice into large enough saucepan. bring to boil, put in choclate pieces. take away from heat and stir till all melted. stir in sugar. egg yolks one at a time
  • wisk egg white and salt until stiff and fold in the chocolate mix. pour into the prepared ramekins. put them on a baking tray and bake for 15-20 minutes dust with icing sugar and serve at once with the whipped cream and the GRAND MARNIER

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