1/3 cup granulated sugar, plus more for dusting ramekins (divided)
9 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes
3 egg yolks
1 tablespoon all-purpose flour
3 tablespoons grated orange zest (about 3 medium oranges), or more to taste
3 tablespoons Grand Marnier liqueur
Heat oven to 425 degrees F.
Butter 8 small ramekins and sprinkle with sugar, tapping out any excess.
Place on a baking sheet.
Place chocolate and butter in a heavy saucepan. Melt over medium-low heat
Meanwhile, place the eggs, egg yolks and 1/3 cup sugar in the bowl of an
electric mixer fitted with the paddle attachment. Beat on high until mixture
is thick and yellow, 7 to 9 minutes.
Gently fold half of the melted butter and chocolate mixture into the egg
mixture until fully incorporated.
Fold in the remaining chocolate mixture until fully incorporated and no
dark streaks remain.
Fold in the flour, orange zest and liqueur, and divide batter among the
ramekins. If you want only some of the cakes to have an orange flavor, stir
zest and liqueur into batter-filled ramekins individually, using 1 teaspoon
grated zest and 1 teaspoon Grand Marnier per ramekin. (Cakes can be prepared
to this point up to 1 day ahead. Cover baking sheet with plastic wrap and refrigerate.
Let batter come to room temperature before baking.)
Bake until edges are puffy and center is still slightly jiggly, about 11
to 13 minutes.
Raspberry variation: Omit orange zest and Grand Marnier. Fill ramekins half way,
then add 3 to 5 fresh raspberries and a teaspoon of Chambord (raspberry-flavored)
liqueur per ramekin. Top with remaining batter.
S'more variation: Omit orange zest and Grand Marnier. Fill ramekins half way,
then add 1 tablespoon caramel ice cream topping and 10 miniature marshmallows per
ramekin. Top with remaining batter.