serves 4 | prep 15 mins | cooking 25 mins
1 tsp coconut oil, to grease
55g (1⁄4 cup) caster sugar
2 tbs raw cacao or dark cocoa powder
2 tsp cornflour
125ml (1⁄2 cup) reduced-fat milk
1 tbs Grand Marnier liqueur
1⁄2 tsp finely grated orange rind
40g dark chocolate (70% cocoa), finely chopped
1 egg yolk
2 egg whites
Raw cacao or dark cocoa powder, extra, to dust
1 Preheat oven to 200°C/180°C fan forced. Grease four 125ml (1⁄2 cup) ovenproof ramekins with the coconut oil. Lightly dust
with 3 tsp of the sugar.
2 Place the cacao powder and cornflour in a small saucepan. Slowly add the milk, whisking constantly, until smooth and combined. Whisk in the remaining sugar, liqueur and orange rind. Cook over medium-low heat, stirring constantly, for 6 minutes or until sugar dissolves and mixture thickens. Remove from heat. Stir in the chocolate until melted and smooth. Transfer to a bowl. Cool for 5 minutes. Whisk in the egg yolk.
3 Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Fold in remaining egg white mixture. Divide among prepared ramekins. Bake for 15-17 minutes or until puffed and just set. Serve immediately dusted with extra cacao powder.