For the cake

115ml Grappolini Florens fine extra virgin olive oil
115g dark chocolate
115g golden syrup
55g brown sugar
½ tsp bicarbonate of soda
4 tbsp milk
225g self-raising flour
A pinch of salt
1 egg

For the sauce

2 eggs
150g caster sugar
250ml fresh blood orange juice

To make the cake

Heat the oil, golden syrup and sugar in a pan but do not boil. Add the chocolate and stir until it has completely melted. Meanwhile dissolve the bicarbonate of soda in the milk. Remove the chocolate mixture from the heat and add the milk solution. In a mixer add the flour and salt.

Slowly pour in the chocolate mixture and beat on a low speed until all the ingredients have been well incorporated.

Beat in the egg into the mixture. Pour into a prepared cake tin and bake in a preheated oven for 40 minutes at 160C. Remove from the tin and let cool on a wire rack.

To make the sauce

Whisk the eggs and 50g sugar until light. Bring 100g sugar with the orange juice to the boil in a small saucepan. Pour the orange syrup into the egg mixture and whisk until well combined. Allow to cool and serve with the cake.