Culinary Corner: Cunard’s Chocolate Orange Fallen Cake

Executive Chef Nick Oldroyd is the king of the kitchen on Queen Mary 2. After his classic Cunard scones went down a storm, he’s back with more secrets from the galley and a recipe for Belgian Chocolate Orange Fallen Cake with Raspberry Sauce. It only takes a few ingredients to make the heavenly dessert at home, so it’s perfect if you don’t fancy braving the supermarket.

Ingredients 

For the cake

375g Dark Chocolate 54%

250G Unsalted Butter

250g Sugar

150g All Purpose Flour

Rind of One Orange – Orange Segments

6 Eggs

Method

1. Prepare 6 ramekins or rings with greaseproof paper, lightly oiled so the paper sticks to the sides.
2. Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water. Set aside to cool once melted and incorporated.
3. Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy for about 2 Minutes.
4. Gently fold in the cold chocolate, orange and butter mix.
5. Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top as the mix will raise.
6. Bake for 15 minutes at 180◦c.
7. Leave to cool for a minute and then remove from moulds. Serve immediately.

Optional accompaniment

Raspberry Sauce

1Kg Frozen Raspberries

125g Sugar

Juice of 1 Small Lemon

Place all the ingredients in a pan. Let the sugar dissolve, bring to the boil for 1 minute, then place in a food processor. Blend and then cool down in the refrigerator for later.

Once cake is served, garnish with the raspberry sauce.

Serving suggestion

Caramelised orange segments and white chocolate ice cream.