Don’t be fooled by the diminutive size of
these cakes: They’re beyond decadent, and will instantly quell any
chocolate craving you have. And they couldn’t be easier, requiring
just five ingredients and 15 minutes from start to finish.
Ingredients:
4 Tbsp unsalted butter, plus more for the ramekins
1 Tbsp flour, plus more for the ramekins
1/3 cup bittersweet chocolate chips
1 large egg plus 1 large egg yolk
2 Tbsp granulated sugar
Directions:
1. Heat oven to 450ºF. Butter two 6-oz ramekins and dust the inside
with flour.
2. Place the butter and chocolate in a glass bowl and microwave on
high in 20-second intervals, stirring after each, until melted and
smooth.
3. Using an electric mixer, beat the egg, egg yolk and sugar in a
medium bowl until thick and lighter in color, about 1 minute. Add the
melted chocolate mixture and flour and beat until fully incorporated
and smooth.
4. Divide the batter between the prepared ramekins. Bake until edges
are set and center still jiggles slightly, 8 to 10 minutes. Let stand
for 15 seconds. Run a knife around edge, then invert each cake onto a
plate. Dust with confectioners’ sugar and serve with fresh mint or
berries, if desired. Serve immediately.
Make-Ahead Tip: Refrigerate the batter in the ramekins for up to 1
day. Before baking, bring to room temperature.
By
Woman's Day Kitchen from Woman's Day | February 1, 2011
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