Chocolate and orange slice

Preparation

Zest the oranges. Soften the butter. Whip the double cream.

Method

1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Butter and line a rectangular 26cm x 16cm x 4cm cake tin with baking paper.
2. 2 Spread the hazelnuts over a baking sheet and roast for 10 minutes or until toasted.
3. 3 Once cooled, roughly chop or crush, leaving some whole.
4. 4 Meanwhile, chop 100g of the chocolate into very small chunks and set aside.
5. 5 Place a heatproof bowl over a pan of simmering water (the base of the bowl must not touch the water), add the remaining chocolate and leave to melt for about 10 minutes, stirring occasionally.
6. 6 Add the butter to the chocolate and gently beat until thoroughly mixed. Leave to cool a little.
7. 7 Turn the oven down to 180°C/ 350°F/gas 4 (160°C for fan ovens).
8. 8 In a large bowl, beat the eggs, sugar and vanilla extract until pale and fluffy, then stir in the melted chocolate.
9. 9 Add the almonds, hazelnuts, chopped chocolate, orangettes and orange zest, then spoon into the prepared tin.
10. 10 Bake for 35-40 minutes or until firm on top with a slight spring to touch.
11. 11 Once cooled a little, remove from the tin and leave on a wire rack to cool completely.
12. 12 Dust with icing sugar and serve with whipped double cream.