Melt finely chopped cooking chocolate in a water bath and cool to room temperature. Butter ramekins, sprinkle with sugar and place in refrigerator. Beat butter until creamy. Gradually mix in egg yolks. Add cooking chocolate and rum. Whip egg whites, salt and 1/3 of the sugar until stiff, drizzling in remaining sugar. Lightly roast almond kernels, then grate. Fold the snow and almond kernels into the chocolate. Fill into the ramekins. Cook in a heated oven at 200 °C for about 20 minutes in a bain-marie. Spiced oranges: Remove very thin strips (zests) from one orange peel with a zest cutter and set aside. Then, fillet the oranges with a sharp kitchen knife, collecting the juice. Drain the fillets in a sieve. Fill up the liquid with the squeezed juice of the juice oranges to 0, 4 l. Add grenadine syrup and coriander and let everything bubble together. Mix the pudding powder with orange liqueur and amaretto and thicken the juice with it. Season with a little lemon juice and cool slightly. Remove the coriander seeds.
Serve: Divide orange fillets evenly on plates and turn casseroles onto them. Pour on sauce and then garnish everything together with the orange zest cooked in Campari.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.
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