Ingredients
5oz / 125g self raising (all purpose) flour
½ tsp. baking powder
4oz / 100g butter
2oz / 50g Castor (powdered) sugar
1 tbsp. grated orange peel
Topping
3 eggs
3 tbsp. orange juice
Pinch nutmeg
3 tbsp. self raising flour
½ tsp. baking powder
Castor sugar (to garnish)
For the filling
chocolate chips
Method
Measure the flour and baking powder into a bowl. Add the butter, and blend in until the mixture resembles coarse breadcrumbs. Add in the castor sugar and the orange peel. Press the mixture firmly into the base of an 8 inch square baking tin. Bake for around 7 mins at 350°f / 180°c/ gas 4. Remove from the oven and allow to cool slightly. Spread the chocolate chips over the warm crust. As soon as the chips begin to melt, spread the chocolate evenly over the crust. Combine all the remaining ingredients in a bowl, and mix thoroughly. Pour over the chocolate layer. Bake again at 350°f / 180°c/ gas 4 for about 25 mins , or until the top is lightly browned. Allow to cool 'til just slightly warm. Dust with castor sugar, and cut into squares.
Chef's Tips
A plain chocolate like Bournville is very much easier and more successful in cooking. The two main enemies of chocolate are heat and the addition of liquid, both of which will make the chocolate thick and impossible to work with. Very often people melt chocolate over boiling water. If this is too hot it will inevitably mean that steam can get in the bowl and mix with the chocolate. The water must not be allowed to boil and should only be hot, as chocolate melts at just above blood heat. Similarly, when using a microwave which melts chocolate successfully, use the least possible setting DEFROST for 3-4 minutes, then allow the chocolate to stand and continue melting. The chocolate in all cases should be broken into the bowl.