Ingredients
For the sponge
knob of butter, for greasing
5 medium free-range eggs, separated
125g/4½oz caster sugar
200g/7oz plain chocolate, melted (slightly cooled)
For the orange sauce
2 oranges, juice and zest cut in long strips only
2-3 tbsp caster sugar
100ml/3½fl oz orange liqueur
2 oranges, segmented
For the chocolate ganache
100ml/3½floz double cream
100g/3½oz plain chocolate, finely chopped
For the chocolate sauce
150g/5½oz plain chocolate, melted
150ml/&frac4; pint double cream
To serve
300ml/½pt double cream, whipped
cocoa powder, to dust

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the sponge, lightly grease a swiss-roll tin and line with baking parchment.
3. In a large bowl, beat the egg yolks with the caster sugar until pale and fluffy. Add the melted chocolate to the egg yolk mixture and fold together. In a separate bowl, whisk the whites until stiff peaks form when the whisk is removed from the bowl. Carefully fold into the egg yolk and chocolate being careful not to over mix. Spoon into the prepared tin and cook in the preheated oven for 12-14 minutes. Remove from the oven and allow to cool.
4. Cut two discs (approx 6-7cm/2½-3in diameter) per person from the chocolate sponge and set aside.
5. For the orange sauce, pour the orange juice into a saucepan, stir in the sugar and reduce over a low heat to a syrupy consistency. Turn the heat off and add the long strands of orange zest and the orange liqueur to the pan. Carefully set light to the alcohol in the pan. Leave until the flames have died down, then place back on a low heat and reduce again until syrupy. Remove the pan from the heat, set aside and keep warm. When ready to serve, add the orange segments to the sauce.
6. For the chocolate ganache, place the cream into a small pan and bring to the boil. Remove from the heat and allow to cool for a few seconds. Add the chopped chocolate and stir together until smooth. Leave to cool, then refrigerate until needed. Spoon into quenelles (rugby ball like-shapes) using two dessert spoons.
7. For the chocolate sauce, melt the dark chocolate with the double cream in a bowl set over a pan of gently simmering water until smooth. Do not stir until melted.
8. To serve, spoon two tablespoons of chocolate sauce onto each plate and place a disc of chocolate sponge on top. Spoon a dollop of whipped cream on top, then sit the other sponge disc on top. Place a quenelle of chocolate ganache on top and dust with cocoa powder. Take a strand of orange zest from the orange sauce and decorate the top of the sponge stack with the zest. Place a spoonful of the orange sauce on each plate and serve.