Cost Breakdown

Critical Success Points

• • Remove the saucepan from the heat before adding butter and chocolate to avoid overheating the chocolate.
• • Let the batter rest 15 minutes to achieve a moist texture.
• • Bake at 170 °C for 1 h 15 min, monitor the color and internal doneness.
• • Wrap the warm cake in plastic wrap to retain moisture.
• • 24‑hour maturation to develop orange and chocolate flavors.

Safety Warnings

• • The hot mixture can cause burns; handle the saucepan with kitchen gloves.
• • Melted chocolate is very hot; avoid any skin contact.
• • The oven reaches 170 °C; use oven mitts when inserting and removing the pan.