This was the most popular dessert item on my catering menu - who doesn't like an individual oozing chocolate cake? What is great about this dessert is that even though it is decadent, it is a really light cake - almost souffle like. It is great for entertaining because you have to make it in advance (at least an hour, but up to a couple of days). They only take 10-15 minutes to bake (depending on how large or small you make them), so I pop them in the oven as dinner is winding up and they are ready to serve in their individual ramekins. You may even want to serve them to couples - they are big enough to share!
makes 6-8 medium individual cakes*
2 tablespoons of butter, melted
2 tablespoons of cocoa
3/4 cup of butter
12 ounce of chocolate chips
1/2 cup of heavy cream
5 eggs
3/4 cup sugar
2/3 cup of flour
Prepare ramekins* by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completing. Place them on a baking sheet.
To make the cake batter, place chocolate chips in a microwave-safe bowl, then top it with butter. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. Stir in cream. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared ramekins. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450 degrees for 10-15 minutes (depending on the size of the ramekin), just until the outsides have set, and the centers are still slightly runny. Serve with whipped cream and dusted with chocolate or cinnamon.
*You can also make these in large quantities in muffin tins. This recipe will make 12 cupcake size cakes. When they have baked (10 minutes, because of the smaller size), let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
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