INGREDIENTS

• 1 pound bittersweet chocolate, roughly chopped
• 1 cup unsalted butter, cut into cubes
• 4 large eggs
• 1 cup sugar
• 1 teaspoon salt
• 11⁄2cup all-purpose flour
• 3 tablespoons orange zest, plus more for serving
• 2 tablespoon orange liqueur, such as Grand Marnier (optional)
• Whipped cream, for serving

HOW TO MAKE IT

1. Preheat the oven to 350°F. In a double boiler, melt the chocolate with the butter over medium-low heat, stirring until completely smooth. Let cool slightly.
2. In a medium bowl, whisk together the eggs, sugar, salt, flour, orange zest, and orange liqueur, if using. Temper the eggs by slowly folding in 1⁄4 cup of the warm chocolate mixture. Once incorporated, fold in the remaining chocolate and evenly divide the mixture among 6 mini cast-iron cocottes.
3. Bake for 20 to 22 minutes, until the edges just begin to pull away from the sides of the pan and the center is barely set.
4. Top with whipped cream and orange zest and serve immediately.