Molten Chocolate Orange Cake

THIS CAKE IS IMPOSSIBLY RICH and incredibly gooey. Think of it as a full-scale version of the individual chocolate lava cakes so often found on steakhouse menus. While it is irresistible when served warm straight from the oven, the center will stay moist and fudgy overnight so feel free to bake it a day ahead. Store it tented with foil at room temperature. The bracing flavors of the Orange Up cocktail are the perfect complement to the cake’s decadent texture. Sip slowly between bites. Boozy Baker

MAKES 10 TO 12 SERVINGS

10 ounces bittersweet chocolate, chopped

½ pound (2 sticks) unsalted butter, softened

1¼ cups granulated sugar

6 large eggs, separated

¼ cup orange liqueur, such as Grand Marnier

1 tablespoon freshly grated orange zest (optional)

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Butter a 9-inch spring form pan or spray it with nonstick spray. Line the bottom of the pan with parchment paper.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.

In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg yolks, the orange liqueur, the orange zest (if using), and the vanilla extract. Stir in the melted chocolate. Stir in the flour and salt just until combined.

In another large bowl, beat the egg whites and remaining ¼cup sugar until soft peaks form, about 4 minutes. Stir one-third of the egg whites into the batter to lighten it. Carefully fold in the remaining egg whites in two additions.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the top of the cake is dry and cracked and a toothpick inserted in the side comes out clean, but a toothpick inserted in the center comes out lightly coated with chocolate. Cool the cake slightly; then unmold and dust with confectioners’ sugar before serving.

SHAKE IT UP: For a berry version, omit the orange zest and substitute framboise for the orange liqueur.