Combine the and butter in a saucepan and gently melt, stirring until smooth. Cream the egg yolks and sugar until pale and creamy then add chocolate, butter and vanilla. Sift the flour and gently stir into the pudding mixture. Beat the egg whites until peaks form and then gently fold into the mixture. Meanwhile grease 4 individual soufflé dishes and pour the mixture into these until they are 3/4 full. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 25–30 minutes until the puddings are well risen and appear cooked.

Make the sauce by meting the butter and chocolate in a saucepan. Once molten stir-in the double cream and take off the heat then add the orange zest and the sugar. Beat together.

Take the puddings out of the oven, run a knife around the edges and tip the puddings onto plates. Drizzle over the sauce and serve with gently-whipped cream