Milk Chocolate and Orange Mousse Cakes

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Photo by Hector Manuel Sanchez
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 21 g
    • Sat Fat 21 g
    • Cholesterol 115 mg
    • Sodium 290 mg
    • Protein 5 g
    • Carbohydrate 27 g
    • Sugar 26 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 53 mg

Heat oven to 325°. In a medium bowl, melt the chocolate and butter together over a pot of barely simmering water or in short bursts in the microwave. Stir to combine, then set aside to cool slightly. Stir in the orange zest, egg yolks, vanilla, and salt. Stir in the cocoa powder.

Using an electric mixer, beat the egg whites to soft peaks in a clean large bowl. Gradually add the sugar and beat until shiny stiff peaks form, about 2 minutes. Stir a scoop of the egg white mixture into the chocolate mixture to loosen it, then carefully fold in the remainder.

Divide the batter between four (4 oz.) ramekins and smooth the tops. Set the ramekins on a baking sheet. Bake until the cakes are puffed and the tops look dry but the centers are still moist, 20 to 22 minutes. Serve warm.

Ingredients

  1. Check 5 ounces milk chocolate, chopped
  2. Check 2 tablespoons unsalted butter
  3. Check 2 teaspoons grated orange zest
  4. Check 2 large eggs, divided
  5. Check 1 teaspoon pure vanilla extract
  6. Check ½ teaspoon kosher salt
  7. Check 1 teaspoon Dutch-process cocoa powder
  8. Check 2 tablespoons sugar

Directions

  1. Heat oven to 325°. In a medium bowl, melt the chocolate and butter together over a pot of barely simmering water or in short bursts in the microwave. Stir to combine, then set aside to cool slightly. Stir in the orange zest, egg yolks, vanilla, and salt. Stir in the cocoa powder.
  2. Using an electric mixer, beat the egg whites to soft peaks in a clean large bowl. Gradually add the sugar and beat until shiny stiff peaks form, about 2 minutes. Stir a scoop of the egg white mixture into the chocolate mixture to loosen it, then carefully fold in the remainder.
  3. Divide the batter between four (4 oz.) ramekins and smooth the tops. Set the ramekins on a baking sheet. Bake until the cakes are puffed and the tops look dry but the centers are still moist, 20 to 22 minutes. Serve warm.