Chocolate cake with Orange Confit

• Melt the chocolate and the butter in a bain-marie.
• Blanch the eggs with the sugar and add the flour.
• Mix the eggs, the sugar and the flour with the molten chocolate.
• Line the moulds with butter and flour ("chemiser" in French).
• Put the stuffing for the cake in the moulds and add the confit.
• Bake in the oven for 9 min at 180 °C.
• Can be accompanied by a bowl of vanilla ice.

Culinary vocabulary:

• Bain-marie: a pan of hot water in which a cooking container is placed, used for melting the chocolate.