Warm chocolate cakes with blood oranges - bon appetit

6 servings

Ingredients

Quantity Ingredient
½ cup Water
4 ounces Bittersweet (not unsweetened) or semisweet chocolate, chopped
5 Blood oranges or 3 navel oranges
8 ounces Bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon Instant espresso powder dissolved in 1/2 C warm water
½ cup (1 stick) unsalted butter
6 larges Eggs, separated
⅓ cup Sugar

Directions

SYRUP

CAKES

FOR SYRUP: Stir water and chocolate in heavy small saucepan over low heat until chocolate is melted and smooth. (Can be prepared 2 days ahead. Cover and refrigerate. Before using, warm over low heat, stirring frequently.)

Using small sharp knife, cut peel and white pith from oranges.

Working over bowl to catch juices, cut between membranes to release segments. Add segments to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

FOR CAKES: Preheat oven to 400'F. Butter six 1⅓-C custard cups or ramekins. Stir chocolate, espresso mixture and butter in heavy small saucepan over low heat until melted and smooth. Pour into large bowl.

Whisk in egg yolks. Beat egg whites in another large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry.

Fold beaten whites into chocolate mixture in 2 additions.

Divide chocolate mixture equally among prepared custard cups. Bake until tester inserted into center of cakes comes out with some moist crumbs still attached, about 20 minutes. Cool in custard cups 10 minutes. Unmold warm cakes onto plates. Spoon warm chocolate syrup around cakes. Drain orange segments; arrange around cakes and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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