Preheat the oven to 180°C (gas mark 6). Melt together the chocolate and butter. Separate the eggs. Whisk the yolks with 100g of the sugar, until pale and creamy. Add to the chocolate mixture. Add the cointreau. Whisk the egg whites into stiff peaks, and stabilise with the remaining sugar. Gently fold the whites into the mixture, keeping in as much air as possible. Then add the sifted flour. Butter the cake tin and sprinkle the orange peel into the bottom. Pour the mixture into the tin, spreading evenly and bake for 30-35 minutes. Turn the cooked gateau out whilst hot. Serve warm with orange scented custard or ice cream.
Kayleigh Graveson from the United Kingdom for submitting this Dark Chocolate and Orange Gateau
Added on 05 September 2007.