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.Print
Chocolate-Orange Pudding Cakes
These easy-to-make, individual pudding cakes have a rich, dark chocolate and orange flavor, a pudding-like bottom and moist cake top.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Desserts
- 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.
Cover leftovers with plastic wrap and refrigerate for up to 24 hours. Remove from refrigerator for 1 hour before serving.
How to supreme an orange:
Trim the ends from the orange, then stand it on end and, using a very sharp knife, slice away the peel and underlying white pith, following the contours of the fruit as best you can. Once you’ve removed all of the peel, slice each segment vertically, in between the membranes and remove. If possible, juice the remaining pulp and membranes and reserve for another use.