Preheat the oven to 170'C.
Melt the butter and the chocolate in a bowl over a pan of simmering water. Peel, segment and dice the orange.
Whisk together the eggs and the sugar. Once doubled in volume, gently fold in the chocolate, the sifted flour and the diced orange.
Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!
Remove from the moulds and allow to cool a little.
For the rose water cream: place the cream, icing sugar and rose water in a bowl and whisk to soft peaks.
Serve on top of the gooey brownies.
«Adapt this recipe to suit your tastes - fold in the seasonal fruit of your choice. Cherries, raspberries and strawberries all work well.»