Ingredients
- Garnish:
- 1/3 cup plus 1 tbsp unsalted butter, divided
- 2 (1 ounce) squares bittersweet chocolate
- 2 (1 ounce) squares unsweetened chocolate
- 7 tbsp seedless red raspberry jam, divided
- 2 tbsp orange zest
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup orange juice
- Frozen whipped topping
- Fresh raspberries
Preparation
Step 1
Preheat oven to 350 F. Lightly grease 2 ramekins using 1 tbsp of butter. Line the bottom of the ramekins with parchment paper.
In a medium bowl, combine chocolates and remaining 1/3 cup butter. Microwave on high, in 30-second intervals, stirring between each, until melted. Add 4 tbsp raspberry jam and orange zest. Stir to combine. Allow mixture to cool slightly.
In a medium bowl, combine eggs and sugar. Whisk egg mixture into cooled chocolate mixture. Pour batter into prepared ramekins. Place ramekins in a roasting pan. Fill pan with water until it reaches halfway up the outside of the ramekins. Cover roasting pan with aluminum foil, sealing well on edges. Bake for 1 hour.
Remove roasting pan from oven, and allow cakes to cool in water for 15 minutes. Remove ramekins from pan, and allow to cool. Chill cakes for 4 hours, or overnight.
In a small bowl, combine remaining 3 tbsp seedless raspberry jam and orange juice. Microwave on high in 30-second intervals, stirring between each, until melted (about 1 1/2 minutes total).
Serve sauce with cake. Garnish with whipped topping and raspberries, if desired.