Molten Dark Chocolate and Orange Cake
|70% dark chocolate||2 Ounce (60 Grams)|
|Unsalted butter||2 Ounce (60 Grams)|
|Caster sugar||1 1⁄2 Ounce (40 Gram)|
|Pure vanilla extract||1⁄2 Teaspoon|
|Grated orange zest||1 Tablespoon (Of Half Orange)|
|All purpose flour||1 Ounce (30 Gram, Plain)|
Preheat the oven to 200° C (390° F). Grease well 2 individual ramekins with plenty of butter and then lightly dust them with flour.
Melt chocolate and butter: break chocolate into pieces, put in a microwave-safe bowl with the butter, then melt in the microwave at medium temperature for 1.5 minutes; take out of the microwave, stir and let cool for a few minutes.
Pour egg and sugar in a bowl and beat with an electric mixer for 3-4 minutes, until the mixture is thick, creamy, pale in colour and is more than double in volume.
Add salt, vanilla extract and grated orange zest, and stir.
Add the cooled melted chocolate and butter to the egg mixture and beat with the mixer until fully incorporated.
Sieve the flour over the batter and gently incorporate it using a spatula or a wooden spoon.
Pour half of the batter in each ramekin. Bake for 12-13 minutes in a static oven. The cakes are done when they’re set at the sides, but still wobbly in the middle.
Let the cakes cool for a few minutes, then pass a knife around each cake to help it detach from the ramekin, and unmold onto a serving plate.
Dust with cocoa or with icing sugar and serve still warm, with vanilla ice-cream or whipped cream.
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