Total time: 1 hour 40 minutes
Prep time: 50 minutes, Cook time: 25 minutes, Rest time: 25 minutes
Ingredients for 5 people
3 oz of dark chocolate
3 oz of milk chocolate
3/5 cup of butter
6 tbsp of brown sugar
3 tbsp of flour
0.2 cup of rum
Start by cutting the end of the oranges so that it can hold, then cut the upper part of the peduncle. Core the oranges and squeeze to retain the juice. Once the oranges have been emptied, start adding the cloves.
Once you have made the incisions on the five oranges keep the sixth in order to be able to make the teapot. Make a hole on the upper part of the orange to be able to make the spout. Keep the leaves on the upper part of the peduncle.
Melt the chocolate and the butter, mix with the eggs, the sugar and the flour. Pour the mixture into the orange with the patterns. Fill half. Cook at 270°F for about 20 to 25 minutes.
Once cooked, put some amber rum in the teapot, pour over the oranges and flambé them. Serve and enjoy!