-
1
Special equipment: six 6-ounce ramekins
-
2
Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar.
-
3
Place the ramekins in a 9-by-13-inch baking dish.
-
4
Place the chocolate chips and the butter in the top of a double boiler set over simmering water.
-
5
Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
-
6
In a medium bowl, combine the cocoa powder, flour and salt.
-
7
Mix together with a fork.
-
8
Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
-
9
In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes.
-
10
Slowly temper the melted chocolate into the egg yolks and mix until well combined.
-
11
Mix in the milk.
-
12
Add the dry ingredients and blend until fully incorporated.
-
13
With a rubber spatula, fold in the egg whites in three separate additions.
-
14
Fill the prepared ramekins with batter two-thirds of the way up.
-
15
Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins.
-
16
Cover the baking dish tightly with aluminum foil.
-
17
Place in the oven and bake until the cakes are set, 15 to 20 minutes.
-
18
Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes.
-
19
Unmold the cakes onto individual plates.
-
20
If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins.
-
21
Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.
