Tassel Ridge® Individual Flourless Chocolate Cakes with Tassel Ridge Finalé Raspberry Ganache

Preheat oven to 350°F. Spray 6 to 8 custard dishes with non-stick cooking spray and lightly dust with granulated sugar. Combine chocolate and butter in bowl. Place over pot of simmering water. Once melted, stir in vanilla, orange zest, and Tassel Ridge Chocolate Granfinalé™ . Set aside. Cool to room temperature. Meanwhile, combine egg yolks and sugar in bowl of mixer with whisk attachment. Whisk on high speed until mixture becomes thick and forms ribbons when whisk is lifted. Gently fold one-quarter of egg mixture into chocolate mixture. Add chocolate mixture to rest of egg mixture. Continue folding to combine. Add egg whites to clean mixing bowl. Beat to soft peaks with clean whisk. Fold one-quarter of egg whites into chocolate mixture. Add remaining egg whites and fold until mostly combined. Do not over mix (traces of egg whites remaining are fine). Evenly distribute batter between custard dishes. Place in deep baking dish. Fill dish with hot water to half-way up dishes. Bake 25 minutes, or until edges are firm but center still jiggles. Meanwhile, warm cream in small saucepan just until bubbles form around edge of pan. Combine chocolate and butter in bowl. Pour warm cream over top of chocolate and butter. Cover with plastic wrap. Let sit for about 5 minutes. Stir mixture to combine cream and chocolate. Add vanilla and Tassel Ridge Finalé Raspberry. Mix to combine. Once cakes are baked, remove baking dish from oven and remove custard dishes from baking dish. Allow to cool for about 10 minutes. Gently run a knife around edges of cakes to remove from custard dishes. Flip each cake onto a plate. Top with Finalé Raspberry Ganache. Makes 6–8 cakes.