MINI CAKES - WARM CHOCOLATE INDIVIDUAL

By akselden

Ingredients

• 1 C. butter
• 8 oz. bittersweet chocolate
• 4 eggs
• 4 egg yolks
• 1/2 C. sugar
• 1/2 C. flour
• Pinch of salt
• 2 tsp. vanilla extract
• Vanilla ice cream or whipped cream

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°F.

2. In a mixing bowl, melt the butter and chocolate together over a pot of simmering water or in the microwave oven. Set them aside.

3. In another bowl, beat the eggs and egg yolks with an electric mixer on medium speed until they become very thick in texture and light in color. Mix a large dollop of the beaten eggs into the warm butter and chocolate until very smooth, then fold this mixture gently into the eggs. After a few folds, sprinkle the sugar, flour, salt and vanilla extract over the mixture and continue folding it together gently but thoroughly.

4. Transfer this mixture to buttered individual cake molds or a muffin tin with large muffin forms. Bake for 7 to 8 minutes. The cakes should be firm on the exterior but still soft in the middle. Let the cakes cool before unmolding.

5. To serve, carefully unmold the cakes onto a microwave-safe plate. Reheat them in a microwave oven for 15 to 20 seconds just to warm through. Transfer to dessert plates and serve them with vanilla ice cream or whipped cream.