​Preheat oven to 170 C

Line  a 24cm round cake tine with baking paper and oil/butter the sides to avoid sticking. (Spray oil is handy here).

Melt the chocolate in a small heatproof bowl over a pan of barely simmering water over a low heat. Or, melt in the microwave on a reduced heat setting.

Beat the egg yolks, sugar, orange juice and zest together in a bowl or food mixer until thick and creamy.

Whisk in the melted chocolate mixture.

Whisk the egg whites until fairly stiff but not dry.

Fold half the whites through the chocolate mixture, then the other half.

Spoon into the prepared tin and bake for about 40-45 minutes until firm on top and slightly pulling away from the sides.

Cool in the tin before turning out.

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This is lovely served with a creamy natural yoghurt and some fresh orange segments.