INGREDIENTS
- 8 oz bittersweet chocolate, chopped fine
- 2 oz unsweetened chocolate, chopped fine
- 10 tbsp unsalted butter, cut into 1/2-inch pieces
- 1 1/2 cups (10 1/2 oz) sugar
- 2 tbsp cornstarch
- 3 large eggs plus 4 large egg yolks, room temperature
- 2 teaspoons orange-flavored liqueur
- confectioners sugar
DIRECTIONS
- Adjust oven rack to upper-middle position. Preheat oven to 375 degrees.
- Lightly coat eight 4-ounce ramekins with butter and dust with sugar, tapping out excess.
- Melt bittersweet and unsweetened chocolate and the butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally, until chocolate mixture is smooth. In large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add melted chocolate mixture and stir to combine. Add eggs, yolks, and orange-flavored liqueur. Whisk until fully combined. Scoop 1/2 cups batter into each ramekin.
- Place filled ramekins on 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 minutes.
- Transfer ramekins to wire rack and let cool slightly, about 2 minutes. Run paring knife around edge of each cake. Invert each cake onto a small plate then immediately invert again right-side up onto 8 individual serving plates. Sift confectioners' sugar over each cake. Serve immediately.
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