2 x Terry's dark chocolate orange, one frozen overnight in its wrapper
120 grams butter, plus extra for greasing the dish
2 tablespoons cocoa powder, for dusting
55 grams caster sugar
2 egg yolks
120 grams plain flour
Icing sugar, to dust
The day before, put one of the chocolate oranges into the freezer, in its wrapper.
Grease the pudding dish generously with butter and dust with cocoa powder. Pop it into the fridge while you prepare the batter.
Melt the butter and dark chocolate orange in a heatproof bowl set over just simmering water. Don’t let the bowl touch the water. Once melted, take the bowl off the heat, mix the butter and chocolate together and put the bowl to one side.
Put the sugar, eggs and yolks into a large mixing bowl and use an electric hand whisk to whisk the sugar, eggs and yolks until very pale and thick, and leaving ribbons in the mixture when you remove the beaters. This will take around 5 minutes. Tip in the chocolate mixture and whisk together, then sieve in the flour and fold in until just mixed. Scrape into the prepared pudding bowl then put it into the fridge for 30 minutes to firm up. Preheat the oven to 180C/160C fan.
Once the cake batter has firmed up, unwrap the frozen chocolate orange and push it into the centre of the pudding bowl - make sure you don’t push it all of the way to the bottom. Spread the mixture over the top to cover it. Bake in the preheated oven for 35 minutes. Then serve immediately: turn it out onto a rimmed serving dish, dust with icing sugar, and take a slice.