This Recipe is for 2 chocolate cakes. It’s the perfect date night dessert. We like to pair it with Claudia’s Rosé or our Unfiltered Natural Rosé. The rosés are dry and fruit forward, which lightly tickles the tongue after a decadent chocolatey bite.
Ingredients
- 3 ounces semi-sweet chocolate
- 1/4 cup (60ml) heavy cream
- 3 Tablespoons (36g) packed light brown sugar
- 2 Tablespoons (30ml) vegetable oil
- 2 Tablespoons egg (crack 1 egg, beat it, use 2 Tbsp)
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons (45g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
Instructions
- Spray each ramekin lightly with nonstick spray.
- Preheat oven to 350°F (177°C) degrees.
- Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldn’t), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half – or use less if you want the cakes to be less gooey. Drop it into the centers of the cakes and use a spoon to fully submerge it.
- Bake ramekins on a baking sheet for 15-16 minutes, rotating the sheet at the 8 minute mark. If you’re worried they are too underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm.
NOTES:
- Larger Batches: If you would like more than 2 cakes, this recipe may easily be doubled or tripled. If making 6 cakes (tripling the recipe), use two full eggs. 1 full egg is not enough for making 4 cakes (doubling the recipe). You would need to beat 2 eggs and use 4 Tablespoons of egg.
- Chocolate: Quality chocolate is necessary. Chocolate is the main ingredient, so using cheap chocolate or even chocolate chips can heavily affect the taste and texture. For all my recipes calling for pure chocolate, including this one, I use either Baker’s or Ghirardelli baking bars- both sold in the baking aisle.