Little Chocolate Cakes
Editor's Note: It's one thing to serve a full-size cake for dessert at your next dinner party, but serving guests this recipe for Little Chocolate Cakes will take your event to the next level. Rich, sweet, and delicious, these single servings of chocolate cake will be a showstopper and need to be on your list of recipes for special occasions. You can serve these cakes with fresh and in-season sliced fruit. In addition, the recipe's author has shared several suggestions for serving the little cakes. When it comes to little cake recipes, this dessert couldn't be easier to make! Add this recipe to your repertoire today.
Serve these elegant little cakes warm so that the center is soft and gooey. I like to make them for special occasions, dressed up with a little raspberry sauce or a scoop of raspberry sorbet.
Cooking MethodBaking, Microwaving
OccasionBirthday, Buffet, Buffet Meal, Casual Dinner Party, Cooking for a date, Formal Dinner Party
EquipmentElectric Mixer, Microwave
Taste and TextureChocolatey, Rich, Sweet
Type of DishCake, Chocolate Cake
- ¾ cup (175 mL) semisweet chocolate chips
- 2 oz (60 g) unsweetened chocolate, chopped
- 2/3 cup (150 mL) unsalted butter, at room temperature
- 1 tsp (5 mL) brandy
- 1/8 tsp (0.5 mL) salt
- 2 eggs
- 4 egg yolks
- ½ cup (125 mL) granulated sugar
- 2 tbsp (25 mL) all purpose flour
- 1 tbsp (15 mL) unsweetened Dutch-process cocoa powder
- Six ¾ cup (175 mL) ramekins, greased
- Baking sheet
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Preheat oven to 350 degrees F (180 degrees C).
In a medium microwave-safe bowl, combine chocolate chips, unsweetened chocolate and butter. Microwave on High for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. Whisk in brandy and salt. Set aside to cool slightly.
In a large bowl, using electric mixer, beat eggs and egg yolks with sugar for 2 to 3 minutes or until thickened, pale and the consistency of soft whipped cream. Fold in half of the chocolate mixture until blended. Fold in remaining chocolate mixture.
In a small bowl, combine flour and cocoa powder. Sift over top of batter and gently fold in until incorporated.
Divide batter among prepared ramekins and place on baking sheet. Bake in preheated oven for 15 minutes or until tops of cakes are puffed and just starting to crack. Remove from pan and let cool on rack for 3 minutes. Gently run a sharp paring knife around edge of cakes and invert onto serving plates. Serve immediately.
Lightly sprinkle cakes with ground cinnamon before serving.
These cakes lend themselves nicely to several different garnishes. You can lightly dust with confectioners' (icing) sugar or serve with a scoop of vanilla ice cream.
2006 Julie Hasson