Even the cook will have a hard time believing these take less than 45 minutes to assemble and bake.

Recipe by Southern Living November 2008

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Recipe Summary

prep:
15 mins
bake:
16 mins
stand:
10 mins
total:
41 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter.

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  • Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 2 minutes or until chocolate is melted and mixture is smooth, whisking at 1-minute intervals.

  • Beat egg yolks and eggs at medium speed with an electric mixer 1 minute. Gradually add chocolate mixture, beating at low speed until well blended.

  • Sift together sugar and next 3 ingredients. Gradually whisk sugar mixture into chocolate mixture until well blended. Whisk in orange liqueur and orange zest. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.

  • Bake at 425° for 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, if desired.

  • Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Chips and Grand Marnier for orange liqueur.