• 280g dark Lindt cooking chocolate

  • 400g unsalted butter

  • 1 tbsp Grand Marnier orange liquor

  • 1 vanilla bean, cut in half and seeds scraped out with a knife

  • Zest of 1 orange

  • 6 eggs

  • 6 egg yolks

  • 3 cups icing sugar

  • 1 cup plain flour


  • 1.

    Cut chocolate into small pieces

  • 2.

    Using a pastry brush, paint the inside of 10 ramekins with melted butter and apply a coating of sugar. Turn upside down to remove excess sugar

  • 3.

    Melt chocolate, butter and then add liquor and vanilla bean seeds (do not overheat above 40 degrees)

  • 4.

    Whip egg yolks, whole eggs and zest of orange with sugar until foamy and fold into chocolate and butter mix

  • 5.

    Fold in the sifted flour, do not overwork

  • 6.

    Fill the ramekins and bake in a V-ZUG Combi Steam Oven

  • 7.

    Remove remekins from the oven and let the cakes rest for 5 minutes

  • 8.

    Using a sharp knife, separate the puddings from the ramekins and turn out onto a plate

  • 9.

    Serve with double cream and finish with icing sugar or cocoa powder. 

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 677kj
  • Fat Total 45g
  • Saturated Fat 27g
  • Protein 7g
  • Carbohydrate 65g
  • Sugar 52g
  • Sodium 49mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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