Preparation

• Melt the chocolate in a double boiler, ensuring that no water gets into it during the process. It's important to stir occasionally until the chocolate is completely melted and has a smooth, homogeneous texture.
• Lightly grease the pudding mold with butter or cooking spray and line the base with baking paper, ensuring it fits well to the shape of the mold to prevent the pudding from sticking.
• In a large bowl, mix the softened butter with the sugar until a creamy texture is achieved. Add the orange zest, eggs, and cocoa powder. Stir well with a manual or electric mixer until all ingredients are well integrated.
• Next, add the sifted flour, along with a pinch of baking powder and the baking soda. Stir carefully until you have a smooth, lump-free batter, making sure all ingredients are well mixed.
• Gradually add the melted chocolate from the double boiler to the batter, and continue stirring until the mixture is homogeneous and all ingredients are well incorporated.
• Pour the batter into the prepared mold and smooth the surface with a spatula to ensure it is even.
• Cover the mold with parchment paper and then cover it with aluminum foil. Secure both papers by tying them around the mold with a string, to prevent water from entering during cooking.
• Cook the pudding for 1 hour and 45 minutes to 2 hours in a bain-marie within a tall pot with the lid on. Monitor the water level and keep adding boiling water as it evaporates to maintain the bain-marie.
• For the topping sauce, gently heat the butter, sugar, and lemon juice in a saucepan until the sugar completely dissolves. Let it boil for an additional 2 or 3 minutes and add the dates, allowing them to boil for 1 additional minute.
• Allow the pudding to cool slightly. Unmold the pudding onto a platter while it is still warm and cover it with the prepared sauce. It's important to distribute the topping evenly.