Chocolate Orange Pudding Cakes
Just a few minutes of hands-on prep time is all that’s needed to make these unique, individual chocolate cakes. Flavored with fresh orange zest and a little extract, they have a rich, dark chocolate and orange flavor, a creamy, pudding-like bottom and a light, moist cake top. The recipe instructions are a little unconventional, but the results are well worth the leap of faith.
Chocolate-Orange Pudding Cakes
- 1/2 cup sifted flour
- 1 teaspoon baking powder
- Scant 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 3 tablespoons unsweetened cocoa, divided
- 1/4 cup whole milk
- 1 tablespoon butter, melted
- 1/2 teaspoon orange extract
- Zest of 1 orange
- 1/4 cup firmly packed light brown sugar
- 3/4 cup boiling water
- Preheat the oven to 350°F and line a baking sheet with aluminum foil. Generously butter four small (4-ounce) ramekins and set aside.
- Sift the flour, baking powder, salt, sugar and 1 tablespoon of the cocoa together into a mixing bowl. Add the milk, melted butter, orange extract and orange zest. Mix until smooth (the batter will be rather stiff).
- Divide the batter evenly between the ramekins, spread to the edges and arrange on the foil-lined baking sheet.
- In a small bowl, combine the brown sugar with the remaining 2 tablespoons of cocoa. Sprinkle about 1-1/2 tablespoons of this mixture evenly over the batter in each ramekin, then spoon 3 tablespoons of the boiling water over each.
- Bake until the cake tops are springy to the touch, 25 to 35 minutes.
- Allow the cakes to cool for 20 minutes before serving. Garnish with orange supremes (see below) and/or top with whipped cream if desired.