Orange Java Cakes
- 1 tablespoon butter
- 1 cup butter
- 8 ounces bittersweet chocolate morsels
- 4 egg yolks
- 4 large eggs
- 2 cups powdered sugar
- 3/4 cup all-purpose flour
- 1 teaspoon instant espresso or instant coffee granules
- Pinch of salt
- 1/4 cup orange liqueur
- 1 teaspoon orange zest
- Garnish: powdered sugar
- Preheat oven to 425u0b0. Grease 6 (6-oz.) ramekins or individual souffle dishes with 1 Tbsp. butter.
- Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.
- Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.
- Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in orange liqueur and orange zest. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.
- Bake at 425u0b0 for 14 to 16 minutes or until a thermometer inserted into cakes registers 165u0b0. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.
- Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Grand Marnier for orange liqueur.
butter, butter, bittersweet chocolate, egg yolks, eggs, powdered sugar, flour, coffee granules, salt, orange liqueur, orange zest, powdered sugar
Taken from www.myrecipes.com/recipe/orange-java-cakes (may not work)