For the carpaccio:
- 1 – 2 blood oranges
- 1 – 2 tsp brown sugar
- pinch of cinnamon
- 75g butter
- 75g dark chocolate
- 1 egg
- 30g fine sugar
- 35g flour
Cointreau Chantilly Cream:
- 100g cream
- 25g fine sugar
- 2 tsp cointreau
- ¼ tsp orange zest
2 ramekins, lightly buttered and floured
- Preheat the oven to 180ºC.
- Prepare the the gateau chaud first. Melt the butter and chocolate together and set aside.
- Whisk the egg with 30g sugar till pale, frothy and almost double in amount.
- Pipe in about 2 – 3 tablespoons of the melted chocolate into the egg mixture and gently mix it. Add in the rest of the chocolate and gently fold it in till everything is well mixed.
- Sift the flour into the mixture and fold it through. Pour the mixture into a piping bagand set aside.
- Whip the cream together with the sugar till you get the consistency of yoghurt. Add the orange zest and Cointreau and continue whisking till thick. Do not over whisk or the cream will split and becomes grainy.
- Pour the chocolate mixture into the buttered and floured ramekins. Baked for 11- 12 minutes.
- While the gateau chaud is baking, Segment the oranges and slice them crosswise thinly.
- Drain off the juices so it doesn’t stain the plate. Arrange them nicely on one side ofa square plate or in a circle if using a round plate.
- Sprinkle the brown sugar and cinnamon over the oranges.
- When the gateau chaud is cooked, remove from the oven and place it on the plate. Pipe or make quenelles of the cream onto the orange segments and serve immediate.
- Serve the extra cream (if any) on the side.
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