Ingredients
(serves about 24) 

18 eggs plus 18 egg yolks
600g caster sugar
1 stick licorice
1200g melted couverture
1350g melted butter
300g sifted flour
2tbs orange essence

To serve
Anise-flavoured créme anglaise
Confit of orange peel coated in chocolate and cocoa powder

Method

Put the eggs, sugar and licorice in a large basin over a pan of simmering water and whisk to a light sabayon. Remove licorice. Fold in couverture, butter, flour and orange essence. Spoon into greased, 1.5dl ramekins. Bake for 12 minutes at 200ºC. Turn out and serve with anise crème anglaise and the orange peel.

Robert Castellani