A delicious and simple chocolate and orange dessert that is low in fat but high in flavour - as seen on Lorraine
Ingredients
Before you start...
Buy the purest, highest quality cocoa powder you can find as it will taste better and is lower in saturated fats the purer it is.
For the sponge:
- 4 large free range eggs, whites and yolks separated
- 175 g6¼ oz caster sugar
- 140 g5 oz self raising flour, sifted
- 20 g¾ oz cocoa powder
- Zest of 3 large oranges
For the orange syrup:
- 1 tbsp caster sugar
- 1 vanilla pod, cut and split
- 3 oranges, cut into segments (use the ones you zested for the sponge)
- 10 mint leaves and stalks
- 200 ml7 fl oz water
- 4 tbsp half fat crème fraiche, to serve
Nutritional Info
327
Calories
2.3g
Saturates
6g
Fat
-
Sugar
-
Salt
Method: How to make Butter free chocolate pudding
Preheat the oven to 180C/Gas 4.
First make the sponge, whisk the egg yolks and sugar until pale and creamy. Next, whisk the egg whites until stiff then fold into the yolks.
Fold in the flour, cocoa powder and orange zest. Pour into a greased and lined baking tin (a 20cm square sponge tin is ideal). Bake for 20 minutes or until golden and cooked through.
Meanwhile, make the orange syrup. Mix the tablespoon of caster sugar, with the split vanilla pod, any juice from the orange segments and the mint stalks and cover with water. Bring to a simmer and cook for 1 minute, cool slightly then drain with a sieve over the orange segments and mint leaves. Leave to cool fully.
Remove from the sponge from the oven and dust with a little more cocoa powder (this is optional). Slice sponge into wedges and serve with a dollop of crème fraiche, the orange segments, mint and a drizzle of the vanilla syrup. Garnish with extra fresh mint sprigs.
