Method

1. Grease an AGA  23cm spring form cake tin, and line with baking parchment.

2. Add the butter, chocolate and orange zest to a large bowl, and, stirring occasionally, allow to melt on the warming plate or on the AGA top plate (remember to protect the enamel by placing the bowl on a cork mat or piece of folded kitchen paper) until smooth. Stir in the espresso. Take the bowl off the heat and place to one side to cool a little.

3. In a mixing bowl, whisk the sugar and egg yolks until they’re pale and fluffy. Sift in the cocoa powder and fold through, then sprinkle in a pinch of salt. In a separate mixing bowl, whip the egg whites into soft peaks using an electric hand whisk. Stir the melted chocolate mixture into the egg yolk mixture, then gently fold through the egg whites until just combined. Carefully pour the cake mix into the lined cake tin.

4. Place the tin on the oven grid shelf set on the floor of the baking oven and cook for about 40-45 minutes. Test the dense cake by inserting a skewer into the centre: if it comes out nearly clean, it’s ready.

5. Remove the cake from the oven and allow it to cool on a rack before removing it from the tin. Serve with the blood orange slices and crème fraîche, and/or the salted caramel sauce, with a handful of pecans (optional).

Conventional cooking:  Preheat the oven to 160C / 320F / gas mark 3.

Place a heatproof bowl over a saucepan of simmering water on the hob to melt the butter, chocolate and orange zest.  Cook the cake in the pre-heated oven for about an hour. Test the dense cake by inserting a skewer into the centre: if it comes out nearly clean, it’s ready.

Courtesy of our friends at Clarence Court Eggs