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-SYRUP-
1/2 c Water
4 oz Bittersweet (not
-unsweetened) or semisweet
-chocolate, chopped
5 Blood oranges or 3 navel
-oranges
-CAKES-
8 oz Bittersweet (not
-unsweetened) or semisweet
-chocolate, chopped
1 tb Instant espresso powder
-dissolved in 1/2 C warm
-water
1/2 c (1 stick) unsalted butter
6 lg Eggs, separated
1/3 c Sugar
FOR SYRUP: Stir water and chocolate in heavy small saucepan over low
heat until chocolate is melted and smooth. (Can be prepared 2 days
ahead. Cover and refrigerate. Before using, warm over low heat,
stirring frequently.)
Using small sharp knife, cut peel and white pith from oranges.
Working over bowl to catch juices, cut between membranes to release
segments. Add segments to bowl. (Can be prepared 8 hours ahead. Cover
and refrigerate.)
FOR CAKES: Preheat oven to 400’F. Butter six 1 1/3-C custard cups or
ramekins. Stir chocolate, espresso mixture and butter in heavy small
saucepan over low heat until melted and smooth. Pour into large bowl.
Whisk in egg yolks. Beat egg whites in another large bowl until soft
peaks form. Gradually add sugar, beating until stiff but not dry.
Fold beaten whites into chocolate mixture in 2 additions.
Divide chocolate mixture equally among prepared custard cups. Bake
until tester inserted into center of cakes comes out with some moist
crumbs still attached, about 20 minutes. Cool in custard cups 10
minutes. Unmold warm cakes onto plates. Spoon warm chocolate syrup
around cakes. Drain orange segments; arrange around cakes and serve.
Yields
6 servings
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