An indulgent chocolate orange cake with a rich melt in the middle carmel centre. Dusted with icing sugar, this warm dessert is best served with ice cream.
Ingredients
Serves 4
100g unsalted butter
150g dark chocolate
1 tsp vanilla extract
2 eggs
2 egg yolks
55g caster sugar
35g plain flour
cocoa powder for dusting
4 tsp caramel (or any sauce of choice)
Orange zest
Method
- Preheat the oven to gas mark 4 / 180 degrees
- Melt the butter and dark chocolate in a bowl over a saucepan of boiling water until smooth
- Whisk the eggs, egg yolks and caster sugar until the mixture doubles in size
- Combine both mixtures together and mix in the plain flour, orange zest and vanilla extract
- Grease each ramekin with butter and coat with a layer of cocoa powder
- Divide half the mixture across the 4 ramekins and add the caramel into the centre
- Add the remaining mixture on top, covering the orange spread
- Cook for 18 minutes (no more and no less)
- Once removed from the oven, the fondants should easily just fall out the ramekins
- Serve with a dusting of icing sugar and a scoop of vanilla ice cream
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