[Vegetarian] [Company]
Makes 4 servings
DIRECTIONS
Grease four 5- to 6-oz. ramekins. In a medium microwave-safe bowl melt chocolate and butter on 50% power 1 to 2 minutes, stirring every 20 seconds. Stir in sugar and salt. Whisk in eggs, orange liqueur, and vanilla. Fold in flour and orange zest. Spoon batter into ramekins. Cover dishes with foil. Prepare as directed for desired cooker, below.
Fast 9-minute cook time
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Place three ramekins on steam rack; stagger remaining ramekin on top. Lock lid in place. Set an electric cooker on high pressure to cook 9 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 9 minutes. Remove from heat.
For both models, release pressure quickly. Carefully open lid. Let ramekins stand in cooker 10 minutes. Remove ramekins from cooker. Serve warm. If desired, dust with powdered sugar and sprinkle with additional orange zest just before serving.
Slow 1¾-hour low cook time
Pour 2 cups water into a 5- to 6-qt. slow cooker (about ½-inch up sides of cooker). Carefully arrange filled ramekins in water in the cooker. Cover and cook on low 1¾ to 2 hours or just until cakes are set. Remove lid. Let ramekins stand in cooker 10 minutes. Carefully remove ramekins from cooker. Serve warm. If desired, dust with powdered sugar and sprinkle with additional orange zest just before serving.
per serving 624 cal., 44 g fat (26 g sat. fat), 201 mg chol., 382 mg sodium, 56 g carb., 3 g fiber, 43 g sugars, 9 g pro.