Chocolate cake with Orange Confit


  • 300 g of dark chocolate
  • 125 g of sugar
  • 150 g of butter
  • 90 g of flour
  • 5 eggs


  • 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.