Executive Chef Nick Oldroyd is the king of the kitchen on Queen Mary 2. After his classic Cunard scones went down a storm, he’s back with more secrets from the galley and a recipe for Belgian Chocolate Orange Fallen Cake with Raspberry Sauce. It only takes a few ingredients to make the heavenly dessert at home, so it’s perfect if you don’t fancy braving the supermarket.
For the cake
375g Dark Chocolate 54%
250G Unsalted Butter
150g All Purpose Flour
Rind of One Orange – Orange Segments
- Prepare 6 ramekins or rings with greaseproof paper, lightly oiled so the paper sticks to the sides.
- Place the butter, chocolate and orange rind in a bowl and melt gently over simmering water. Set aside to cool once melted and incorporated.
- Place the sugar, flour and eggs in a large bowl and mix until thick and fluffy for about 2 Minutes.
- Gently fold in the cold chocolate, orange and butter mix.
- Place the chocolate batter into a piping bag and pipe to ¾ height, leaving room at the top as the mix will raise.
- Bake for 15 minutes at 180◦c.
- Leave to cool for a minute and then remove from moulds. Serve immediately.
1Kg Frozen Raspberries
Juice of 1 Small Lemon
Place all the ingredients in a pan. Let the sugar dissolve, bring to the boil for 1 minute, then place in a food processor. Blend and then cool down in the refrigerator for later.
Once cake is served, garnish with the raspberry sauce.
Caramelised orange segments and white chocolate ice cream.