• A little vegetable oil, for greasing
  • Grated rind and juice of 2 large oranges
  • 75g caster sugar
  • 4 large egg whites, beaten until stiff
  • 25g cocoa powder
  • 2 tablespoons orange juice
  • Few drops of orange extract
  • 4 tbsp half-fat crème fraîche


Preheat oven to 200°C/fan 180°C/gas 6.
Lightly grease 6 ovenproof teacups. In a small pan, heat the orange rind, juice and caster sugar for 3–4 minutes until syrupy. Pour the syrup over the egg whites and beat for 2 minutes.
Fold in the cocoa and orange juice mixture, then pour into the teacups.
Cook in the oven for 5–6 minutes or until risen.
Serve topped with the crème fraîche.