Servings: 4 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 Vanilla Extract
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 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.
Notes
The unbaked cakes can be refrigerated for up to 3 days; bring to room temperature before baking.