Chocolate molten cakes

Instructions

• For truffles, finely chop chocolate and place in a bowl. Pour cream over top. Microwave on medium until chocolate starts to melt, 1 to 2 min. Remove. Stir until smooth. Stir in orange peel. Refrigerate until firm, 1 hour. Scoop out teaspoons (5 mL) of mixture and form into 12 nuggets. Refrigerate while making cakes.

• Preheat oven to 400F (200C). Generously spray a 12-cup muffin tin. Chop chocolate and place in a large bowl. Cut butter into cubes and add. Microwave on medium until chocolate is almost melted, 2 to 3 min. Stir until smooth and mix in butter. Or combine in a saucepan set over medium-low. Stir until melted and smooth, 5 min. Stir in liqueur and vanilla.

• Separate 3 eggs, placing whites in a medium bowl and yolks in a large bowl. Add remaining whole eggs to yolks. Using an electric mixer on high, gradually beat sugar into yolks. Continue beating until pale yellow and thick, 4 min. Beat in chocolate mixture, flour and salt. Wash and dry beaters well. Beat egg whites until soft peaks form when beaters are lifted. Stir half of whites into chocolate mixture, then gently fold in remaining whites until no streaks remain.

• Divide mixture into muffin cups, filling almost to rims. Press a truffle into centre of each (it's ok if it's not completely submerged). Bake in centre of preheated oven until sides are crusty and tops are almost set, 8 to 10 min. Cakes will jiggle slightly, but be set on sides and tops. Let stand 2 min., then run a knife around inside of muffin cups and gently lift each one out and place bottom side up on dessert plates.