Video recipe: Molten Chocolate Orange cake

Today’s video recipe shows you how to make molten chocolate orange cakes. Scrumptious, quick and easy to make, these decadent little cakes can solve your dessert dilemma and help you out when you’re in a hurry,  have unexpected guests, or just need a chocolate fix, fast.

It’s important to use good quality dark chocolate, with a 70% cocoa content. I love the combination of orange and chocolate, but in case  you don’t you can omit the orange zest and increase  the vanilla extract to 1 teaspoon instead.

Serve the cakes warm, with  vanilla ice-cream or whipped cream.

Happy Baking!

Tips & Notes

• If you want, you can prepare the batter in advance and keep it in the fridge for a few hours; pour the batter in the ramekins, then cover with cling film and refrigerate. When it’s time to bake, remember to bake it for a minute or 2 longer.
• The cakes keep well in the fridge for a day, just warm them again in the microwave before serving.

Molten Chocolate Orange cake

(makes 2 individual cakes)

60 gr dark chocolate 70% cocoa (2.1 oz.)

60 gr unsalted butter (2.1 oz.)

1 large egg

40 gr caster sugar (1.4 oz.)

1 pinch of salt

1/2 teaspoon pure vanilla extract

grated zest of half large orange

30 gr plain (all-purpose) flour (1 oz.)

• 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.

I love reading your comments, so please let me know if you enjoyed this post, if you tried the recipe, or if you have any question about the recipe.

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Thank you and…happy baking!

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Tagged as: cake, chocolate, orange, video recipe