Chocolate Orange Pudding Cakes
Ingredients ~
1/2 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
3 tablespoons unsweetened cocoa, divided
1/4 cup milk
1 tablespoon melted butter
1/2 teaspoon orange extract
1-1/2 tablespoons orange zest
1/3 cup firmly packed light brown sugar
3/4 cup boiling water
Preparation ~
Preheat the oven to 350° and generously butter four 4-ounce ramekins.
Sift the flour, baking powder, salt, sugar and 1 tablespoon of the cocoa together into a mixing bowl. Add the milk, melted butter and orange extract. Mix until smooth, then add the orange zest.
Divide the batter as evenly as possible between the ramekins. In a small bowl, combine the brown sugar and remaining 2 tablespoons of cocoa. Spoon this mixture on top of the batter.
Mix brown sugar and 2 tablespoons cocoa together and sprinkle over batter - about 1-1/2 tablespoons per ramekin, then spoon 3 tablespoons of boiling water over the top of each. Arrange the ramekins on a tray and bake until the cake top is springy to the touch, about 30 minutes.
Allow to cool for 20 minutes, top with whipped cream and garnish with orange supremes if desired. To add a little extra flavor to homemade whipped cream, add a splash of triple sec during the last minute or two of whipping.
Makes 4 servings
Note: 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.
