Who says lava cake has to be chocolate? In fact, isn't molten lava generally orange or red?
Orange Lava Cake
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup low-fat milk
- 2 teaspoons freshly grated orange zest
- 1/2 cup orange juice
- 2 tablespoons butter, melted
- 2 large egg yolks
- 3 large egg whites, at room temperature
- Coconut for garnish (optional)
Preheat oven to 350°F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.
Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, orange zest, orange juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it’s OK if it’s a little lumpy).
Evenly divide among the prepared ramekins placed in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.
Bake the lava cakes until golden brown and the cakes have pulled away slightly from the sides of the ramekins, 25 to 30 minutes. Transfer the ramekins to a wire rack to cool for 15 minutes.
Garnish with coconut and serve warm or at room temperature.
This was an amazing dessert. Bright orange flavor, warm cake with a molten orange center. Delicious!