Ted and I watched the episode America's Test Kitchen on PBS when they made these cakes. We didn't say a word the whole segment, and when it was done, we slowly turned our heads away from the TV and locked gazes and knew that we had to make our own. We were NOT disappointed. They are in no, way, shape or form "diet"... but they are amazingly wonderful.
• 10 Tbsp unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
• 1 1/2 c. granulated sugar, plus more for dusting the ramekins
• 8 oz bittersweet chocolate, finely chopped (Bar – not chips)
• 2 oz unsweetened chocolate, finely chopped
• 2 Tbsp cornstarch
• 3 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 tsp Grand Marnier (or other orange-flavored liqueur)
• Confectioners' sugar, for dusting the cakes
Lightly coat eight 4-oz ramekins with butter. Dust with sugar, tapping out any excess.
Melt chocolates and butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In a large bowl, whisk the sugar and cornstarch together. Add chocolate mixture; stir to combine. Add eggs, egg yolks, and Grand Marnier. Whisk until fully combined. Scoop 1/2 cup of batter into each prepared ramekin. (Ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours. The cold cake batter should be baked straight from the refrigerator)
Adjust an oven rack to the upper-middle position and heat the oven to 375°. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 min.
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Invert each cake onto a small plate, and then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake. Serve immediately.
• 10 Tbsp unsalted butter, cut into 1/2-inch pieces, plus more for buttering the ramekins
• 1 1/2 c. granulated sugar, plus more for dusting the ramekins
• 8 oz bittersweet chocolate, finely chopped (Bar – not chips)
• 2 oz unsweetened chocolate, finely chopped
• 2 Tbsp cornstarch
• 3 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 tsp Grand Marnier (or other orange-flavored liqueur)
• Confectioners' sugar, for dusting the cakes
Lightly coat eight 4-oz ramekins with butter. Dust with sugar, tapping out any excess.
Melt chocolates and butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In a large bowl, whisk the sugar and cornstarch together. Add chocolate mixture; stir to combine. Add eggs, egg yolks, and Grand Marnier. Whisk until fully combined. Scoop 1/2 cup of batter into each prepared ramekin. (Ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours. The cold cake batter should be baked straight from the refrigerator)
Adjust an oven rack to the upper-middle position and heat the oven to 375°. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 min.
Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Invert each cake onto a small plate, and then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake. Serve immediately.
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