Steamed Chocolate Pudding Cake

Ingredients:

• 1 tbsp. dark chocolate granules
• 1/4 cup butter, plus extra for greasing ramekins
• 1/4 cup cocoa powder
• 1/4 cup premium flour
• 0.5 tsp coarse salt
• 3 eggs, separate the whites from the yolks
• 1/4 cup sugar + extra for sprinkling ramekins
• 0.5 cups of milk at room temperature
• Powdered sugar, for dusting
• Grated orange zest, for garnish
• Special equipment: 6 ramekins, 180 ml each.

Preparation:

1. Preheat oven to 350°F (175°C). Grease ramekins with butter and sprinkle with sugar. Place the ramekins in a 9×13-inch (22×32 cm) baking dish.
2. Place the chocolate and butter in a bowl set over simmering water. Heat until melted, stirring occasionally to combine the chocolate and butter into a silky smooth paste.
3. In a medium bowl, combine cocoa powder, flour, and salt. Stir with a fork.
4. Using a hand mixer or whisk, beat the egg whites in a large bowl until stiff peaks form.
5. In a medium bowl, beat the egg yolks and sugar with a hand mixer or whisk until the mixture turns pale yellow, about 2 minutes. Slowly pour the melted chocolate into the egg yolks and mix well. Add the milk. Add the flour mixture and mix until fully incorporated. Using a silicone spatula, fold in the beaten whites in three batches.
6. Fill the prepared muffin tins two-thirds full with batter. Pour hot water into the baking dish to a height of two-thirds. Cover the dish tightly with foil. Place in the oven and bake until the cakes are set, 15-20 minutes.
7. Carefully remove the cake tins from the pan and let cool for about 30 minutes. Transfer the cakes to individual plates. If they don't come out of the pans, run a small knife around the edges to loosen them. Dust each cake with powdered sugar and garnish with orange zest.