Molten Chocolate Orange Campfire Cakes
You can have your cake and eat it in an orange, too, with this posh twist on a strange and wonderful camping classic that generally calls for boxed cake mix (hey, we won’t judge). Baking time will vary depending on the heat of the coals and how big your oranges are, so check one for doneness before pulling the whole gang off the heat.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). © 2018. Illustration by Emily Isabella.
- Yield: Makes 4
For the Cakes
- 2 tablespoons all-purpose flour
- ½ cup sugar
- 7 ounces bittersweet chocolate, chopped
- 7 tablespoons unsalted butter
- 4 navel oranges
- 3 large eggs
In the Backpack
- Small saucepan
- Melon baller or grapefruit spoon
- Large mixing bowl
- Barbecue tongs
- Toothpicks (see tip)
At home, combine the flour and sugar in a quart-size resealable plastic bag.
Once you’re on the campout, prepare a campfire.
In a small saucepan, melt the chocolate and butter over low heat on the campfire grill grate or over low heat on the camp stove. Set aside to cool. Cut the tops off the oranges, about 1 inch down, reserving the caps. Use a melon baller or grapefruit spoon to hollow out the oranges, reserving the fruit for juice or snacking. Leave the fruit inside the caps intact.
In a large mixing bowl, beat the eggs, then slowly add the chocolate-butter mixture in a thin stream, whisking constantly. Add the flour mixture and mix well.
Divide the batter among the oranges, replace the caps, double wrap each orange in foil, and nestle them in the hot coals. Bake until the cakes are firm but the centers are still slightly molten, about 30 minutes, turning the oranges halfway through to avoid hot spots.Sous Tip:
If you’re having trouble keeping the cap atop the orange, secure it with a few toothpicks.