Preheat oven to 350 degrees.

Butter 2 (6-ounce) ramekins. Line bottom of ramekins with buttered parchment paper. Set aside.

In the top half of a double boiler over hot water, melt chocolate and butter together over low heat, stirring often until smooth and well blended. Add orange zest, stirring to combine. Let chocolate mixture cool for 2 minutes.

In another small bowl, whisk together eggs and sugar until combined. Slowly add chocolate mixture to egg mixture, whisking constantly until combined. Pour mixture into prepared ramekins.

Place ramekins in a small baking dish. Carefully fill baking dish with cold water halfway up the sides of the ramekins. Cover baking dish with aluminum foil.

Bake for 1 hour, or until center is set.

Remove ramekins from water bath. Let cool at room temperature for 15 to 30 minutes. Cover with foil and place in the refrigerator to cool for 1 1/2 hours. (Cakes can be made up to 2 days ahead. If storing for more than 2 hours, wrap ramekins in plastic wrap after cakes are cool.)

To serve, set ramekins in a warm, shallow water bath for 10 minutes. Run knife around edge of cakes. Flip ramekins onto a small plate and tap to release cake. Remove parchment paper from bottom of cakes and serve with Strawberry Sauce and whipped cream. Garnish with a twist of orange peel, if desired

In the work bowl of a food processor, combine strawberries, sugar, and orange zest. With food processor running, pour orange juice into mixture. Process until smooth.