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Individual Warm Chocolate Cakes

20 March 2012 7 Comments

This month’s Cake Slice baking group cake is a fun and easy one – Individual Warm Chocolate Cakes.

Compared to some of the others in the book (The Cake Book by Tish Boyle), this recipe is pretty quick and simple.  There are only 6 ingredients, all normal pantry and fridge items.    It really didn’t take much time at all to put the batter together, and it bakes up in only 10-15 minutes (your times may vary).

Interestingly, each baker found this cake a little different – for some, it was a molten cake, with a flowing liquid center.  For others, it is just a delicious little cake.  For me, it was not liquidy, which is exactly how I prefer it (I’ve never been a fan of the molten thing).

I only filled my ramekins about halfway because I wanted to make smaller portions (trying to watch the calories, you know).  This worked out fine.  The little cakes rose up above the ramekins anyway, making me wonder if filling them more would even work, but then they did sink as they cooled.  Perhaps filling them more would have resulted in a denser cake, rather than a higher-rising one, but we liked them this way just fine.

The smaller portion was perfect for me – this is a delicious, chocolatey cake with a shattering, crisp crust from the sugar-dusted sides of the ramekins in which they are baked.  We tried them dusted with powdered sugar (yum), with a dollop of meringue-style whipped topping (also yum), and also topped with some mini-marshmallows, quickly browned under the broiler (again, yum).

This recipe would also probably work great for entertaining – just make up your batter and fill your ramekins ahead of time.  After 10-15 minutes in the oven, just serve them directly from the ramekins, or inverted onto a plate or bowl.  You could make them even smaller to stretch the recipe farther, if needed, and to make them easy to handle for guests.

This recipe will definitely be going into my keeper file and will probably see lots of use.  Thanks Tish!

Individual Warm Chocolate Cakes

Serves 6-8

Individual Warm Chocolate Cakes

slightly adapted from The Cake Book by Tish Boyle

NOTE: I use organic ingredients whenever possible. So, even though each ingredient does not list "organic," you can assume it is.

Ingredients

  • 4 large eggs separated
  • 1/8 tsp salt
  • 1/4 tsp cream of tartar
  • 6.5 oz dark chocolate, chopped
  • 2.5 oz milk chocolate, chopped
  • 2 oz butter cut into tablespoons
  • 3.5 oz (1/2 cup) sugar divided

Instructions

Place the rack in the center and preheat your oven to 375 F. Thoroughly butter the insides of 6-8 ramekins, then dust the cups with sugar and tap out the excess. Place ramekins on a baking sheet and set aside.

Combine butter and chocolate in a large bowl (much larger than you need for the chocolate - you'll be adding big, fluffy whipped egg whites later). Melt the chocolate and butter together, either in the microwave in short 30-40 second blasts (mine took just 2 blasts) stirring well in between each, or over a simmering pot of water. Stir until the chocolate is completely melted and the mixture is smooth. Whisk in 1/4 cup of sugar, then whisk in the egg yolks.

Using the whisk attachment with your electric mixer, beat egg whites with the salt and cream of tartar at high speed until the whites just begin to form soft peaks. Add the remaining 1/4 cup sugar slowly, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three parts. Divide the batter among the prepared cups.

Bake the cakes, on the baking sheet, for 12-15 minutes, until they are cracked on top (the centers should still be moist - a toothpick won't come out clean). Let the cakes stand for 1 minute before unmolding.

Run a thing paring knife around the edge of each cake to loosen it from the cup, then invert onto a plate or into a small bowl and serve warm.

These store well in an airtight container. Heat in the microwave for 10-15 seconds before serving, or if doing the marshmallow topping, the broiler will heat it nicely for you).

Serving Options:

- Sift a light dusting of powdered sugar on top.

- Sift a light dusting of powdered sugar, then an even lighter dusting of cocoa powder on top.

- Serve with a scoop of vanilla ice cream alongside

- Serve with a dollop of whipped topping

- Top with mini-marshmallows and broil just until they are browned

http://www.dontforgetdelicious.com/2012/individual-warm-chocolate-cakes/

 

 

 

 

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