Chocolate orange cake with liquid core and orange dust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat the oven for the orange dust (electric cooker: 75 °C/circulating air: 50 °C/gas: see manufacturer). Line baking tray with baking paper. Rinse oranges in hot water, dab dry. Peel the skin of 1 orange in fine strips using a pestle ripper, bring to the boil with liqueur. Pour through a fine sieve, catch the liqueur and put aside. Drain the orange peel and spread it on the tray. Dry in a hot oven for about 30 minutes, take out, let cool down

2. 2

   For the dough, place paper baking cups (approx. 5 cm Ø) on a baking tray or place them in the recesses of a baking tray (12 recesses). Preheat oven (electric oven: 180 °C/circulating air: 155 °C/gas: see manufacturer). Break chocolate into pieces. Melt with butter and honey in a hot water bath, then lift out. Finely grate the peel of the remaining orange into the chocolate butter. Stir in 1 tablespoon of the liqueur you have collected

3. 3

   Mix eggs and sugar. Stir in warm chocolate-orange butter. Sift the flour on top and stir in briefly. Put 2-3 tablespoons of dough (it is quite liquid!) into each

4. 4

   Distribute the ramekins. Bake in a hot oven for about 12 minutes (the surface of the cakes should still shine in the middle). Take out, let cool down briefly

5. 5

   For the orange dust, crush the dried orange peel finely in a mortar. Carefully remove the cakes from the moulds. Dust with orange dust through a fine sieve, serve immediately

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal

CARBS
21 g

FATS
13 g

PROTEINS
5 g