with Spicy Orange Sauce.
(Adapted from this original recipe.)
For 2 mini-cakes, you need:
50 g butter
50 g chocolate (I take about 40 g dark chocolate and 10 g milk chocolate)
1 egg yolk
60 g sugar
50 g flour
cocoa powder and butter for the ramekins
Butter and powder two ramekins with cocoa. I also cut out two pieces of parchment paper to put on the bottom of the ramekins – I wanted to be absolutely sure I can turn out the cakes.
Melt the butter and the chocolate and let it cool for about 10 minutes.
Beat the egg, egg yolk and sugar and mix it with the chocolate butter. At last, stir in the flour.
Fill the dough into the ramekins.
Now here comes the trick to be (hopefully) absolutely sure the inside of the mini-cake is melting. Freeze it.
I put them in the freezer over night and took it out just minutes before baking.
Preheat the oven to 160° C / 320° F. Put the mini-cakes in and watch them. The surface has to bulge a bit, the outside has to be baked through and a bit crispy and the inside has to be runny. It takes about 15 minutes, maybe a bit more.
They’re best with a spicy orange sauce and vanilla ice cream.
For the Spicy Orange Sauce,
take 3 oranges and fillet them. (But don’t spill the juice!)
Caramelise about 50 g sugar, deglaze it with 50 ml white wine and let it cook. Put in the orange juice, a cinnamon stick and some cloves. (And gingerbread spice-mix, if you want.) Let it cook again and put in a teaspoon starch flour. Put the orange filets in and let it cool.