This is just one of those desserts that everybody loves. If I was ever to take this off my menu I think I would be found hanging from one of the trees in the Waitakere rainforest! I recently added orange to give it an extra lift. There are several key points to this dish. The first is the better the chocolate the better the result, minimum of 70% cocoa is required. If you can afford Valrhona, buy it. The second is the cooking time in the oven, if you overcook it you will lose the whole point of the dish as the inside will not have the hot chocolate sauce and instead will basically be a chocolate sponge!
250g Good quality dark chocolate (Whittaker's 50% or Callebaut, they are both high quality and palm oil free)
125g Caster sugar
5 Whole eggs
1 large Orange zest and juice
Butter and cocoa powder for dusting