Soft Chocolate Mini Cakes

Happy National Chocolate Day! We love chocolate in all its forms, from creamy mugs of milk chocolate to bittersweet dark chocolate truffles, but these molten little cakes are a special favorite. While not super sweet, these mini cakes have a deep chocolate flavor and are rich enough to share. The success of these cakes depends on two things: using the best-quality chocolate and not overcooking them. You want the centers to be almost runny. Serve them in the ramekins or unmolded and oozing slightly.

Soft Chocolate Mini Cakes

Ingredients

• 5 Tbs. (2 1/2 oz./75 g) unsalted butter, cut into small cubes, plus more for greasing
• 1/2 lb. (250 g) bittersweet chocolate, chopped
• 1/2 cup (4 oz./125 g) sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• Salt
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• Whipped cream, crème fraîche or vanilla ice cream for serving (optional)

Directions

1. Position a rack on the lowest level in an oven and preheat to 400°F (200°C). Lightly butter six 1/2-cup (4–fl. oz./125-g) ramekins if serving in the ramekins. If unmolding to serve on plates, line the bottom of each ramekin with a parchment paper round.

2. Combine the butter and chocolate in a heatproof bowl and place over (not touching) simmering water in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly.

3. Meanwhile, in a bowl, combine the sugar, eggs, vanilla and salt. Using an electric mixer on high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle the flour over the batter and continue beating just until combined. Using a spatula, fold the egg mixture into the cooled chocolate mixture until combined.

4. Divide the batter among the ramekins. Place the ramekins on a rimmed baking sheet and bake until the tops are puffed and dry and a toothpick inserted into the center comes out with some soft batter clinging to it, about 10 minutes.

5. If unmolding onto individual plates, immediately grasp a ramekin with a pot holder or thick towel, run a thin-bladed knife around the inside edge to loosen the cake, invert onto the plate, peel off the parchment, and repeat with the remaining cakes. Serve the cakes hot, topped with a dollop of whipped cream. Serves 6.

Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.

Summary

Recipe Name

Soft Chocolate Mini Cakes

Published On

2018-01-27

Preparation Time

15M

Cook Time

15M

Total Time

30M

Average Rating

2.5 Based on 23 Review(s)