Yield: 4 cakes
Prep time: 20 minutes
Total time: 35 minutes
Note: you can leave the orange out for a traditional molten cake
1 stick (8 tablespoons, 110g) butter, plus more for ramekins
6 ounces (170g) 70-75% dark chocolate, chopped
2 tablespoons (25g) granulated sugar
Zest of one orange
1 teaspoon (4g) orange extract or 4 drops orange essential oil
¼ teaspoon salt (omit if using salted butter)
2 large eggs, room temp
2 large egg yolks, room temp
2 tablespoons (20g) cocoa powder, plus more for dusting
Whipped Cream Ingredients
4oz (113g) mascarpone cheese
3/4 cup (170ml) heavy whipping cream
¼ cup (30g) confectioners sugar
¼ teaspoon vanilla or orange extract, if desired
Preheat the oven to 400°. Butter four 6-ounce ramekins (alternatively you can use six 4-ounce ramekins or jars), and dust heavily with 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 chocolate, 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 cocoa powder 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 Instructions:
(make the whipped cream while the chocolate and butter mixture is cooling)
In a chilled mixing bowl, combine mascarpone cheese and sugar and beat until completely combined.
Add 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.
The unbaked cakes can be refrigerated for up to 3 days; bring to room temperature before baking.