CHILLED CHOC ORANGE CAKE

8 large eggs, straight from the fridge 500g dark choc (at least 70 %) 1 cup (250g) butter cup Grand Marnier 1. Preheat oven to 170. Line base of springform pan (20 cm) with bp. Butter sides of pan and wrap outsides with foil it needs to be waterproof. 2. Beat eggs in a large bowl with elec mixer on med/high speed till doubled in volume, about 5 mins. 3. Melt choc and butter and stir in GM. 4. Fold 1/3 egg mixture into choc until no streaks remain. Fold in rest the same way. 5. Spoon into tin. Place in roasting dish. Fill dish with enough water to come halfway up sides of the cake tin. 6. Bake for 45-50 mins until risen slightly and a thin crust is just beginning to form. Centre should still jiggle slightly. Remove and place on rack still in tin. Let cool to room temp. 7. Refrigerate for at least 8 hours. 8. About 30 mins before serving, invert onto serving plate. Remove paper and dust with cocoa. Serve with cream and segments of mandarin.