Delicate chocolate cakes

Ingredients for 5 servings:

• 150 g dark chocolate
• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 60 g flour
• ½ orange(s), organic, peel
• Butter for greasing
• Flour for sprinkling the molds
• e.g. vanilla ice cream
• e.g. raspberries (fresh or frozen)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Airy, chocolatey dessert

Grease the ramekins with butter and dust with flour. Chop the chocolate and melt it with the butter in a steamer at 99 degrees Celsius (alternatively over a water bath) and then let it cool slightly. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy. Sift the flour onto the egg mixture and add the melted chocolate with the butter and grated orange zest and mix in. Then fold in the egg whites in portions and immediately divide the mixture between the ramekins. Place the ramekins on an oven rack or perforated tray and cook in the steamer at 170 degrees Celsius and medium humidity for approx. 20 minutes (alternatively: 170 degrees Celsius top/bottom heat and place a bowl of water on the floor of the oven). Serve while still warm with something like vanilla ice cream and raspberries (fresh or frozen). Tip: For a wintery dessert, you can also stir a pinch of cinnamon or gingerbread spice into the batter along with the melted chocolate.