Ingredients
For the chocolate sponge
55g/2oz margarine, plus extra for greasing
55g/2oz caster sugar
1 free-range egg
40g/1½oz self-raising flour
25g/1oz cocoa, plus extra for dusting
1 orange, zest only
55g/2oz dark chocolate, melted
2 tbsp Irish cream liqueur
For the meringue
55g/2oz caster sugar
2 free-range eggs, whites only, whisked until stiff peaks form when the whisk is removed
For the white chocolate butter sauce
100g/3½oz white chocolate
100ml/3½fl oz double cream
25g/1oz butter
1 vanilla pod, seeds only
½ orange, zest only
2 tbsp Irish cream liqueur
To serve
white chocolate shavings
cocoa powder, for dusting
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the chocolate sponge, cream the margarine and sugar together in a food processor until pale and fluffy, then add the egg and blend until smooth.
3. Using a sieve, add the flour and half of the cocoa powder to the margarine and sugar mixture, then add the orange zest and blend again until well combined. Fold in the melted dark chocolate.
4. Grease a 10cm/4in metal chefs' ring with margarine and dust with the remaining cocoa powder, shaking off any excess. Place a sheet of aluminium foil onto a baking tray, place the chefs' ring on top, then fill the ring with the batter.
5. Cook the chocolate cake for 7-8 minutes, or until the sponge has risen and springs back when pressed gently in the centre with your finger. Make a small hole in the centre of the cake with a skewer or chopstick, and pour in the Irish cream liqueur.
6. For the meringue, in a large bowl, mix the sugar into the whisked egg whites until well combined. Spoon the meringue mixture into a piping bag and pipe peaks of it onto the chocolate cake. Brown the piped meringue under a medium grill for 2-3 minutes.
7. For the white chocolate butter sauce, melt the chocolate in a bowl set over a pan of simmering water (do not allow the water to touch the base of the bowl). Stir in the cream, butter, vanilla seeds and orange zest until combined and cook for 2-3 minutes. Strain the sauce using a sieve to remove the zest and seeds, then stir in the Irish cream liqueur.
8. To serve, place the chocolate and meringue cake in the centre of a serving plate, remove the chefs' ring, and spoon the white chocolate butter sauce around the edge of the plate. Scatter the white chocolate shavings over the cake and dust with the remaining cocoa powder.
