Chocolate Orange Lindt Lava Cake

Chocolate Orange Lindt Lava Cake

If you have been a follower of this blog for any amount of time then you will most likely know that the chocolate and orange combination is one of my most favorite flavor combinations.


 

Printable Recipe

3 eggs
6 orange Lindt Truffles (wrapping removed)

1/4 cup milk

1/4 cup butter

1/2 cup cocoa powder (unsweetened)

1/3 cup plus 2 tablespoons flour

1/2 cup plus 2 tablespoons sugar
1 tablespoon orange rind
1 tablespoon orange juice (freshly squeezed is preferred)

powdered sugar for dusting

(4 ramekins - sprayed or buttered & dusted with flour)

Begin by melting the butter and then once melted, remove from heat and add 2 Lindt truffles - stirring all the time until the truffles melt (It is very IMPORTANT not to burn the chocolate!!!) set aside to cool to lukewarm.  In a large bowl - mix together the milk, eggs & sugar (you may use a whisk but do not whip until frothy).  Now the butter/truffle mixture should be cooled - add that into the egg/sugar mixture & stir until combined.  Add the orange juice & stir.  Now, add in the flour, orange rind & cocoa and stir with a wooden spoon until fully blended.  Pour equal amounts into the Ramekins (which should already have been sprayed).  Now place 1 truffle in the middle of each batter filled ramekin.  Press the truffle down until the batter covers the top of the truffle (see pictures above).
(IMPORTANT NOTE:  The success of this dessert depends on the size of the ramekin - if you are using a wider more shallow ramekin then the truffle will not be covered with cake batter & therefore will not work)

Bake in a preheated 450 degree oven for 9 to 14 minutes (NOTE:  Every oven is different - if you are making this for the first time I would bake 1 Ramekin first & then test to make sure the "lava" is flowing inside.  The perfect time for my oven is 10.5 minutes).  Remove the Ramekins from the oven & place on a cooling rack for at least 15 minutes.  While they are cooling - take a knife and gently run around the edges. 




After 15 (plus) minutes - invert each Lava Cake on a plate & then dust with powdered sugar. 

Serve immediately & Enjoy A DIVINE DESSERT!
(NOTE - If you allow the cake to cool completely - it will still be delicious but the inner part will harden back to the creamy truffle middle instead of the flowing lava decadence)



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