Recipe courtesy of Michael Symon
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 8 ounces room-temperature butter, cubed
  • 8 ounces dark chocolate, chopped
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon orange zest
  • 1 teaspoon salt
  • 4 eggs
  • 1 pint ice cream, such as salted caramel flavor, for serving
  • Good quality maraschino cherries, such as Luxardo, for serving 

Directions

Watch how to make this recipe.

Melt the butter and chocolate together in a glass bowl set over a double boiler, or for 60 seconds in the microwave.

In another bowl, whisk together the flour, sugar, orange zest, salt and eggs. Whisk in the melted chocolate mixture. Divide the batter among 4 large or 6 medium coffee cups.

Microwave for 50 seconds to 2 minutes on high, depending on the number of cakes, the power of your microwave and how molten you like your cakes. Let cool for 30 seconds. Top with the ice cream and cherries and serve.

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