Molten Chocolate Cakes with Orange Essence

Food Service Search Staff

INGREDIENTS:Chocolate Cakes:
10 eggs
4 egg yolks
1 cup sugar
1 cup flour
zest of one orange
20 oz. bittersweet chocolate
1 lb. unsalted butter

Chocolate Ganache:
24 oz. bittersweet chocolate shavings
1 lb. unsalted butter

Orange Reduction:
2 qts. Florida’s Natural® Premium Orange Juice
zest of 4 oranges
½ cup sugar
1 Tbsp. white vinegar

for garnish, whipped cream
for garnish, mint sprigs DIRECTIONS:For Chocolate Cakes: Whip eggs, egg yolks and sugar in blender until triple in volume, then fold in bittersweet chocolate melted with 1 lb. unsalted butter. Bake in 20 8-oz. flex pans or muffin tins buttered and lightly floured at 375°F for 10-12 minutes. Center should still be liquid.

For Chocolate Ganache: Gently melt ingredients together, place in squeeze bottles and keep warm for use.

For Orange Reduction: Place ingredients in non-reactive saucepan and reduce by approximately 3/4. Strain through a chinois (very fine sauce strainer) and cool. Place in squeeze bottle for use.

To Serve: Place 1 oz. of orange essence in center of plate, unmold a chocolate cake and place it on top of the orange essence. Cover the cake with the chocolate ganache and pipe a dollop of whipped cream on top. SERVINGS:20 servings From:Chef Jonathan R. Mortimer, C.E.C., Mortimer’s, Boise, Idaho PHOTO CREDIT:Photo Credit: Florida’s Natural