Orange Melting Middles

Name: Orange Melting Middles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Organic oranges; 70 ml Orange liqueur (e.g. Grand Marnier); 120 g Dark chocolate (70% cocoa content); 120 g Butter; 1 TEASPOON Honey; 4 Eggs (Gr. M); 150 g Sugar; 35 g Flour; baking paper; 12 Groove Cups

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Organic oranges
70 ml Orange liqueur (e.g. Grand Marnier)
120 g Dark chocolate (70% cocoa content)
120 g Butter
1 TEASPOON Honey
4 Eggs (Gr. M)
150 g Sugar
35 g Flour
baking paper
12 Groove Cups

Directions

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.
2
Pour through a fine sieve, catch the liqueur, 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.
3
For the batter groove cups, place them on a tray (or place paper cups in the recesses of a muffin baking tray, 12 recesses). Preheat oven (electric oven: 180 °C/circulating air: 155 °C/gas: see manufacturer).
4
Break chocolate into pieces. Melt with butter and honey in a hot water bath, then lift out. Finely grate the zest of the remaining orange into the chocolate butter. Stir in 1 tablespoon of the liqueur you have collected.
5
Mix eggs and sugar. Stir in warm chocolate-orange butter. Sift the flour on top and stir in briefly. Spread 2-3 tablespoons of dough (it is quite liquid!) into each of the moulds. Bake in a hot oven for about 12 minutes (the surface of the cakes should still shine in the middle).
6
Remove and allow to cool briefly.
7
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 and serve immediately.