Chocolate Orange Lava Cakes
Chocolate Orange Lava Cakes
Ingredients
- 1/2 cup unsalted butter, plus more for ramekins
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon orange zest, from 1 large orange
- 1 tablespoon orange liqueur, such as Grand Marnier (optional)
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 400°F. Butter four 6-ounce ramekins generously and dust them with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
In a medium microwave-safe bowl, combine the 1/2 cup of unsalted butter and chopped bittersweet chocolate. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, melt in a double boiler over simmering water.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, and 1/4 cup of granulated sugar until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually whisk the warm melted chocolate mixture into the egg mixture until well combined. Stir in the 1/4 cup of all-purpose flour, 1 tablespoon of orange zest, and the optional 1 tablespoon of orange liqueur until just combined. Do not overmix.
⏱️ 4 min
- 5
Divide the batter evenly among the four prepared ramekins.
⏱️ 1 min
- 6
Bake for 12-14 minutes, or until the edges are set but the centers are still slightly jiggly. The tops should look firm but soft. Be careful not to overbake, or you won't get the molten center.
⏱️ 14 min•🌡️ 400
- 7
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar and serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Orange Lava Cakes
- 1/2 cup unsalted butter, plus more for ramekins
- 6 ounces bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon orange zest, from 1 large orange
- 1 tablespoon orange liqueur, such as Grand Marnier (optional)
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 400°F. Butter four 6-ounce ramekins generously and dust them with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
In a medium microwave-safe bowl, combine the 1/2 cup of unsalted butter and chopped bittersweet chocolate. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, melt in a double boiler over simmering water.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, and 1/4 cup of granulated sugar until light in color and slightly thickened, about 2-3 minutes.
⏱️ 3 min - 4
Gradually whisk the warm melted chocolate mixture into the egg mixture until well combined. Stir in the 1/4 cup of all-purpose flour, 1 tablespoon of orange zest, and the optional 1 tablespoon of orange liqueur until just combined. Do not overmix.
⏱️ 4 min - 5
Divide the batter evenly among the four prepared ramekins.
⏱️ 1 min - 6
Bake for 12-14 minutes, or until the edges are set but the centers are still slightly jiggly. The tops should look firm but soft. Be careful not to overbake, or you won't get the molten center.
⏱️ 14 min•🌡️ 400 - 7
Carefully remove the ramekins from the oven. Let them cool for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar and serve immediately.
⏱️ 4 min