Wickedly Intense Orange-Chocolate Cakes

These rich chocolate and orange "cakes" are like eating a pot of cream. Top with whipped cream and candied orange peel.

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Ingredients:

• For Candied Orange Peels:
• 2 large oranges, washed
• 3 1/4 cup water
• 1/4 cup sugar
• 6 ounces bittersweet or dark chocolate chips
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 1/4 cup orange zest
• 2 tsp orange extract
• 3 large eggs, beaten
• 1/2 cup unsweetened cocoa powder, plus extra for dusting
• For Creme Fraiche:
• 1 pint heavy whipping cream
• 2 Tbs sugar

Method

Preheat oven to 375 degrees F. While oven preheats, make candied orange peels: Using a vegetable peeler, cut wide strips of zest from the orange rind, careful not to get any of the bitter white pith. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 4 minutes. Drain and repeat the boiling for a total of three times, using 1 cup of fresh water each time. Drain. Using the same saucepan, dissolve the 1/4 cup sugar in the remaining 1/4 cup water. Bring this mixture to a boil, and add the orange zest strips. Simmer over low heat until almost all of the liquid has evaporated, and the zest is coated with syrup, about 10 minutes. Keep the heat very low so that you don't burn the sugar. Remove the strips with tongs and dry on a rack until cool. Cakes: Butter 6 small ramekins and dust with a light coating of sugar; set aside. In a double boiler, melt chocolate chips with butter, stirring constantly. Remove from heat and whisk sugar, orange zest, and orange extract into chocolate mixture. Add a little (1/2 cup or so) chocolate mixture to the eggs, mix well and then stir that into the remaining chocolate mixture and whisk thoroughly. Sift 1/2 cup cocoa powder over chocolate mixture and fold in gently with the whisk until just combined- don't beat. Pour batter into ramekins, filling only halfway and bake in center of oven 15 minutes or until edges are set; don't overbake! The middles should still be wet. Remove ramekins to a rack to cool slightly. Creme Fraiche: Beat whipping cream with sugar for about 5 minutes or until stiff but not dry. Top each ramekin with a big dollop of creme, sprinkle with extra cocoa and garnish each with several candied orange peels.

Notes: This is soooo good...the individual molten orange-chocolate cakes are served in their ramekins (this keeps them warm and makes it a little easier to eat, plus it is a cute presentation. Not to mention, easier than unmolding a hot ramekin!)

Number of servings: 6

Submitted By: Jennifer Banahan
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