Bruno Loubet's chia chocolate cake with orange and caramel sauce recipe

Serves 6-8

6 tbsp creme fraiche
4 tbsp chia seeds (pounded)
85g cocoa powder
125g softened butter
5 eggs (medium to large)
175g ground almonds
175g sugar
Salt (2 pinches)
1 tsp bicarbonate of soda
½ tsp grated orange zest

For the caramel:
120g sugar
1 orange, juiced
2 segmented oranges
3 tbsp Grand Marnier liqueur

Butter six to eight individual moulds and dust with cocoa. Soak the pounded chia seeds in water for 15 minutes stirring from time to time.

Place the eggs and sugar in a bowl and whisk, then add the cocoa, ground almond, salt, bicarbonate, the soft butter and whisk well until the mixture is nice and uniform with no lumps. Add the orange zest and the chia seeds. Mix well again and pour in the moulds. Bake for 12 minutes at 175C.

Let the cakes cool for 10 minutes in their tins. Meanwhile, put the 120g sugar into a pan on a medium heat and stir until a slightly dark caramel forms. Deglaze the pan with the orange juice, bring to the boil and reduce by half, then take off the heat and leave to cool down. Add the orange segments and the Grand Marnier.

Serve the cake with the sauce and the crème fraiche.

Antony Moss's wine matches

Vin de Constance 2005 Klein Constantia, £35 (50cl)

De Bortoli Show Liqueur Muscat NV, £14.99

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