14 oz dark chocolate, 70% or more. Lightly grease an 8 inch loose-bottomed cake tin and line with cling film. Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you could finely grate the chocolate.. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally.
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Preheat the oven to 200°C/180°C Fan/Gas 6. To make the chocolate cake, place the chocolate in a heatproof bowl over a pan of simmering water until melted. Leave to cool a little. Whisk the 5 egg whites in a large mixing bowl with an electric whisk until stiff but not dry. In a separate large bowl, use an electric whisk to whisk together the 5.. Remove the bowl from the pan and stir in the sugar and flour. Beat in the eggs, one at a time. Set aside. To make the orange filling, melt the butter and chocolate as above. Remove from the heat and stir in the orange zest, sugar and flour. Beat in the egg yolks, one at a time. Pour the mixture into a jug.
