Individual Warm Chocolate Cakes
Makes 6 individual cakes
9 ounces semi-sweet chocolate chips*
1/4 cup butter, cup into pieces
2 tablespoons sugar
2 large eggs
2 tablespoons all purpose flour
Preheat the oven to 400 ˚F. Butter or spray 6 ramekins or custard cups (6 – 8 oz capacity).
Melt the chocolate and butter in the top of a double boiler**, over simmering water, stirring occasionally. Do not allow the chocolate mixture to get too hot. If it is hot to the touch, allow to cool until warm to the touch before adding to the egg mixture***.
While the chocolate is melting, combine the sugar and eggs in a mixing bowl and beat with an electric mixer with a paddle attachment on high until thick the mixture has doubled in volume, about 8 minutes. Fold the melted chocolate mixture into the egg mixture; fold in the flour.
Spoon 1/2 cup batter into each prepared ramekin, smoothing the tops. Bake 20 minutes (the centers will be runny). Remove from oven and let sit for 5 minutes, then unmold onto dessert plates. Add ice cream or whipped cream and serve.
* You can substitute chopped semi-sweet chocolate for the chocolate chips.
**Use a double boiler or fit a bowl into a saucepan to make your own. The key is to never let the water touch the bottom of the double boiler insert (or bowl) and don’t let the water inside the pan come to a boil.
*** If the melted chocolate is too hot when adding to the egg mixture, you will end up with scrambled eggs.
Sprinkle with a light dusting of sweet chocolate or sweet cocoa powder.
Sprinkle with mini semi-sweet chocolate bits.
Serve with expresso bean ice cream, drizzle with chocolate syrup, and top with chopped nuts.
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