Dick Taylor Molten Orange Lava Cakes

Experience a burst of chocolatey, citrusy bliss in every bite with these Molten Orange Lava Cakes paired with Mascarpone Whipped Cream. Each scrumptious cake boasts a luxurious combination of dark chocolate and zesty orange, creating a tantalizing dessert that's perfect for special occasions or simply indulging at home. The accompanying mascarpone whipped cream adds a velvety touch, enhancing the overall flavor experience.

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Prep Time: 20

Cook Time: 10

Course: Dessert

Cuisine: American

Keyword: Cake, Confections, Dark Chocolate

Difficulty: Intermediate

Brand: Dick Taylor

Servings: 6oz Ramekins

Equipment

Oven
4 Ramekins/Small Cups (6oz)
Baking Sheet
Double Boiler or Microwave
Whisk
Mixing Bowl (chilled)
Stand Mixer
Refrigerator

Ingredients

Cake

1 Stick Butter
6 oz Dick Taylor Brazil 75% Dark Chocolate Bar (chopped)
2 tbsp Granulated Sugar
1 Zest Orange Extract
1/4 tsp Salt (omit if using salted butter)
2 Large Eggs (room temperature)
2 tbsp deZaan Holland True Dark 10/12% Natural Cocoa Powder

Whipped Cream

4 oz Mascarpone Cheese
3/4 Cup Heavy Cream
1/4 Cup Granulated Sugar
1/4 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract

US Customary - Metric

Instructions

Cake

Preheat the oven to 400°. Butter four 6-ounce ramekins and dust heavily with 2 tbsp deZaan Holland True Dark 10/12% Natural Cocoa Powder. Tap out the excess cocoa powder. Set the ramekins on a baking sheet.
In a double boiler over simmering water, or in the microwave, melt the butter with the 6 oz Dick Taylor Brazil 75% Dark Chocolate Bar, stirring frequently until smooth. Cool for 5 minutes.
Stir in sugar, orange zest and salt. Next add eggs, yolks, and extract, and whisk briskly with wire whisk for 30-45 seconds (about 60 whisks) until the batter is smooth and glossy. Fold in flour just until combined. Quickly spoon the batter into the prepared ramekins and bake for 10-11 minutes (8-9 minutes if using 4oz ramekins), or until the sides of the cakes are firm but the centers are soft.
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with a dollop of whipped cream.

Whipped Cream - (make while chocolate and butter mixture is cooling)

In a chilled mixing bowl, combine mascarpone cheese and sugar and beat until completely combined.
Add 1/4 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract and approximately one fourth of the heavy cream and mix on low speed until no lumps remain. Add remaining cream and increase speed to high and whip until stiff peaks form. Store in fridge until ready to use.