This dessert tastes amazing – orange and chocolate are a well known match made in heaven! This dessert is lighter than a cake but feels rich and decadent! The original recipe came from Feasting by Karen Martini and has been modified slightly.
Hints & Tips
- This is best made the day before it is to be served.
- You can make this dessert in a single 20cm ceramic ovenproof dish instead of individual ramekins. If you do this, bake it for 1 hr 15 mins and then check to see if it is set. I prefer individual serves and often serve it in the ramekin dish I cooked it in rather than inverting onto a separate plate.
- I have mistakenly over-cooked this dessert on a few occasions and then made an alternative cake as a contingency. Interestingly, if you do over cook it, it still tastes amazing but is more like an orange fudge/mousse and may sink into the dish a bit!
- GF, Veg.
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
- Finely Grated Zest of 3 Oranges
- 250 grams Lindt 70% Cocoa Dark Chocolate
- 900 milliliters Milk
- 375 grams Caster Sugar Plus 4 Tablespoons Extra
- 180 milliliters Water
- 6 Large Eggs
- 4 Egg Yolks
Instructions
- Preheat oven to 160 degrees Celsius.
- Combine the orange zest and chocolate in a bowl.
- Bring the milk to a simmer in a small saucepan and pour over the chocolate.
- Stir until the chocolate has melted and the mixture is smooth. Set aside for 5 minutes.
- Combine the sugar and water in a medium saucepan and stir over a low heat until the sugar has dissolved.
- Bring to the boil and cook, without stirring, until the mixture is caramel in colour.
- Pour the caramel into individual ramekin dishes and swirl around to coat the sides. Start off with 8 dishes but you may require 1-2 more.
- Whisk the eggs, egg yolks and extra sugar in a large bowl until well combined. Add the chocolate milk mixture and stir until smooth.
- Pour the chocolate mixture into each ramekin dish.
- Place all ramekins in a reasonable deep baking tray.
- Pour boiling water into the tray until it reaches halfway up the sides of the ramekin dishes.
- Bake for 45 minutes or until just set. Check after 45 minutes and if required, bake for longer in 10 minute increments until set.
- Remove and allow to cool. Refrigerate for at least 6 hours or overnight.
- You can serve directly from the ramekin dishes or run a warm knife around the edge of the dish and invert onto an individual plate.
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