Step 1

Preheat your oven to 180°C / 160°C fan / 355°F / gas mark 4 and line a 10 x 15 x 1in (25.5 x 38 x 2.5cm) baking tray with parchment paper.

Step 2

In a bain-marie, melt the Terry’s Chocolate Orange, dark chocolate and butter together. You can use the microwave instead. If you do so, use 30 second blasts and stir after each session. Set aside and allow to cool.

Step 3

Using a stand mixer, whisk together the eggs and caster sugar until you achieve a pale yellow colour and it has almost doubled in volume.

Step 4

Stir the Angostura orange bitters into the cooled chocolate mixture, then gently fold the cooled chocolate mixture into the egg mixture until fully incorporated. This will take a little time but it will be worth it, you don’t want to lose the air bubbles achieved through whisking the egg mixture.

Step 5

Sift the flour and cocoa powder in a separate bowl. Gently fold it into the chocolate batter, trying to retain as much air in as possible.

Step 6

Once fully combined, fold in the chocolate orange chunks.

Step 7

Pour the batter into the baking tray then transfer to the oven and bake for 35-40 minutes.

Step 8

Once baked remove from the oven and allow to cool completely in the baking tray.

Step 9

Portion up as you wish and enjoy!