Chocolate Orange Cakes
bittersweet chocolate, roughly chopped
unsalted butter, cut into cubes
1 ½ c
orange zest, plus more for serving
orange liqueur, such as Grand Marnier (optional)
Mini cocottes are the ideal size for these intensely chocolatey cakes— you can enjoy them without overindulging. If you don’t love the rich tartness of dark chocolate, you can substitute semisweet chocolate instead. This recipe spices up classic chocolate with orange zest and liqueur. Feel free to play around with other flavor combinations, such as peppermint extract, cinnamon, or candied ginger. You can find inspiration in the chocolate bars sold at your grocery store.
- Preheat the oven to 350°F.
- In a petite French oven, melt the chocolate with the butter over low heat, stirring until completely smooth. Let cool slightly.
- In a medium bowl, whisk together the eggs, sugar, salt, flour, orange zest, and orange liqueur. Temper the egg mixture by slowly folding in 1⁄4 cup of the warm chocolate mixture. Once incorporated, fold in the remaining chocolate and evenly divide the mixture among 6 mini cast-iron cocottes. Bake for 20 to 22 minutes, until the edges just begin to pull away from the sides of the pan and the center is barely set. Top with whipped cream and orange zest and serve immediately.
Reprinted with permission from The Staub Cookbook, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House