Individual Chocolate Indulgence Cake
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Butter (unsalted)1 cup
Sugar2
Eggs1 cup
All-Purpose Flour1 cup
Whole Milk1 cup
Heavy Cream2 tbsps
Unsalted ButterDirections:
1
Preheat the oven to 400 degrees F
2
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted
3
Add eggs and whisk until well combined; add flour and mix only until combined
4
Do not overmix or the cake will be rubbery
5
Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray
6
Distribute batter among the four molds
7
Place molds on a sheet pan and bake for 10 to 12 minutes
8
Do not overbake
9
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil
10
When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate
11
Whisk well, stirring into the edge of the saucepan to combine
12
The ganache should be homogenous and smooth
13
Set the ganache aside
14
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar
15
Place the saucepan over medium-high heat and bring to a boil, stirring occasionally
16
The butter should be completely melted and the sugar completely dissolved
17
Once the mixture has come to a boil, pour it into the warm ganache
18
Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk
19
As the chocolate sauce cooks, it will begin to thicken slightly
20
When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl
21
Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming
22
Let the chocolate sauce cool to room temperature before storing in the refrigerator
23
When cold, the sauce will become thick enough to be scooped with a spoon
24
Invert molds onto individual serving plates
25
If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately
26
The sauce can be reheated whenever needed
27
If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid
28
On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid
29
If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate
30
It will keep in the refrigerator for up to three weeks
31
It can also be frozen for up to two months if stored in an airtight container
32
Thaw in the refrigerator and heat as described above until liquid