(serves 4)
1 stick of unsalted butter
180 gr. of bittersweet dark chocolate
3 large eggs
1/3 cup granulated sugar (plus extra for coating ramekins/muffin tins)
pinch of salt
2 Tbsp. finely ground almonds
2 Tbsp. of all purpose flour
1 tsp. vanilla extract
zest of 1/2 to 1 orange (according to taste)
splash of orange liqueur
- Place a medium pot (with about 3 inches of water in it) on your stovetop over medium heat, place a metal or glass bowl on top. Into the bowl, add chocolate and butter and melt the two while occasionally stirring.
- Meanwhile, add your eggs, sugar, salt, almonds, flour, vanilla, zest and liqueur into a large bowl and beat with a hand mixer until creamy and pale in colour (about 5 minutes).
- Meanwhile, grease the insides of your ramekins/muffin tins with butter and coat the insides with sugar (empty excess).
- When the chocolate has melted, take off the heat and pour into the egg mixture while whisking. Now divide and pour into ramekins/muffin tins.
- Pre-heat your oven to 375F (middle rack) and bake for 13-15 minutes (or check for doneness by sticking a toothpick into middle of cake).
- Take out of the oven, allow to cool. Loosen cakes from molds and plate slightly warm or room temperature with a dollop of whipped cream and some raspberries as garnish.
