Method

• 1.
  Preheat oven to 160°C. Grease an 8-hole, 3/4-cup-capacity (180ml) mini loaf pan.
• 2.
  For the caramel, spread sugar evenly across the bottom of a large saucepan over medium-high heat. Without stirring, melt sugar, then gently swirl pan until caramel is an even colour. Increase heat to high and cook for 1-2 minutes or until an even brown colour.
• 3.
  Carefully add orange juice, stirring with a wooden spoon to break down any crystals that form. Bring to the boil, reduce heat to low and simmer for 7 minutes or until thickened slightly. Transfer to a heatproof bowl and chill until completely cool.
• 4.
  Meanwhile, to make the molotovs, place eggwhites and a pinch of salt in a stand mixture fitted with the whisk attachment and whisk to soft peaks. Add sugar, 1 tsp at a time, whisking well after each addition. Continue to whisk until sugar has completely dissolved.

• 5.
  Fill prepared pan holes to the top with eggwhite mixture and smooth with the back of a wet spoon. Lightly spray tops with cooking oil.
• 6.
  Place pan in a deep baking dish and fill with boiling water to just below the top of the pan. Bake for 40-45 minutes or until tops are light golden (molotovs will rise in the oven and then fall). Carefully remove pan from water bath, place on a wire rack and set aside until completely cool.
• 7.
  Meanwhile, for the orange chantilly, place all ingredients in a bowl and whisk to firm peaks. Transfer to a piping bag fitted with a 1cm star nozzle. Chill until needed.
• 8.
  Gently turn out molotovs and place, top-side down, on a clean work surface. Trim edges with a sharp knife. Invert molotovs and divide among serving bowls. Pour over orange caramel sauce.
• 9.
  Pipe cream mixture in small rosettes to completely cover molotov tops. Scatter with extra orange zest to serve.