(Serves 20)
Prep Time: Approx. one hour

For chocolate cakes:
10 eggs
4 egg yolks
1 cup sugar

Whip in blender till triple in volume and then fold in:
1 cup flour
Zest of one orange

Then very carefully fold in:
20 oz. bittersweet chocolate melted with 1 lb. unsalted butter

Bake in 20-8 oz. flex pans or muffin tins buttered and lightly floured at 375 degrees for 10-12 minutes. Center should still be liquid.

For the chocolate genache:
24 oz. bittersweet chocolate shavings
1 lb. unsalted butter

Gently melt ingredients together, place in squeeze bottles and keep warm for use.

For the orange reduction:
2 qt. Florida's Natural® Premium Orange Juice
Zest of 4 oranges
1/2 cup sugar
1 tablespoon white vinegar

Place ingredients in non-reactive saucepan and reduce by approximately 3/4. Strain through a chinois (very fine sauce strainer) and cool. Place in squeeze bottle for use.

To Serve:
Warm completed cakes
Orange essence
Chocolate genache
Whipped cream
Mint sprigs for garnish
Place 1 oz. of orange essence in the center of a plate, unmold a chocolate cake and place it on top of the orange essence. Cover the cake with the chocolate genache
and pipe a dollop of whipped cream on top.