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Prep your equipment
For this recipe you need 6 small ovenproof bowls or ramekins. Cut six small pieces as big as the bowl diameter from baking paper. Spread some butter in the bowls and place the baking paper piece on the bottom of the bowls.
Mix it up
Combine the chocolate and butter in a bowl and melt them in the microwave or in a water bath. Once the chocolate has completely melted, slowly add flour and sugar. After this, mix the eggs with the additional egg yolks in another bowl, add to the mixture of chocolate, butter and flour and mix well. Finally, add the vanilla extract and orange liquor.
Preheat the Otto Grill
Now it’s time to pre-heat Otto’s O.F.B. Put the grill to the highest temperature, place the pizza stone on the grill grate and adjust the height to Meat-O-Meter Level 3-4. Let the pizza stone pre-heat for about 5 minutes so that it gets warm and reaches a temperature of about 400°C. Important: please do not move the pizza stone higher than Meat-O-Meter level 3-4 as this may cause a heat accumulation in the burners.
Grill the cakes
Distribute the chocolate dough evenly among the bowls. Cover each bowl with a bit of aluminum foil. Lower the height of the pizza stone to Meat-O-Meter level 5 and lower the temperature to the lowest heat. Place the bowls on the pizza stone and bake the cakes for 6-8 minutes so that they are cooked from the outside but still a bit liquid from the inside.
Time to indulge
Then turn off the burners and remove the bowls from the pizza stone. Cut along the edge of the bowls to solve the cakes from the bowl (careful, the bowls are hot!). Then, one by one, turn the bowls upside down on a dessert plate and remove the bowl so that the cake remains on the plate. Remove the piece of baking paper and sprinkle with some icing sugar. Add some vanilla icecream and berries to make this dessert even more indulgent!
