James Tanner makes a delicious wheat and gluten-free chocolate and orange torte dessert for the weekend on Lorraine.

The ingredients are:

250g good-quality dark chocolate, minimum 70% cocoa solids, 250g unsalted butter, cut into small pieces, plus extra for greasing, 6 free-range eggs, separated, 125g caster sugar, 1 large orange zested and cut into segments, 80g ground almonds, Good quality cocoa powder for dusting, crème fraiche to serve and shredded mint leaves to garnish (optional).