Orange Chocolate Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Butter a 6x6cm square baking dish and line the bottom with parchment paper.

   Tip: For an even easier release, lightly spray with cooking spray.

2. 2

   Melt the dark chocolate in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Use a spatula to scrape the sides and bottom of the bowl.

3. 3

   In a medium saucepan, whisk together the sugar, egg yolks, and orange juice. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Be careful not to scramble the eggs.

4. 4

   Remove the saucepan from the heat and stir in the melted chocolate, butter, and orange zest until well combined.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Sift the flour, baking powder, and a pinch of salt into the saucepan. Stir until just combined.

   Tip: Avoid overmixing the batter.

6. 6

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   Bake for 25-30 minutes or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the crème caramel to become too firm.

8. 8

   Remove the dish from the oven and let it cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, stir in the heavy cream and vanilla extract until well combined.

   Tip: Use a spatula to create a marbled effect, if desired.

10. 10

    Pour the chilled crème caramel into individual serving cups or ramekins.

    Tip: Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

11. 11

    Serve chilled, garnished with orange zest and chocolate shavings, if desired.

    Tip: Enjoy within 2 days of making, as the crème caramel will start to break down over time.