Individual Warm Chocolate Cakes

Individual Warm Chocolate Cakes is a dessert that serves 6. One portion of this dish contains around 7g of protein, 28g of fat, and a total of 418 calories. For $1.32 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 14 people have made this recipe and would make it again. If you have butter, eggs, dark chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. It is brought to you by Don’t Forget Delicious. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. Individual Chocolate Truffle Cakes, Individual Chocolate Soufflé Cakes, and Individual Chocolate Melting Cakes are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the rack in the center and preheat your oven to 375 F. Thoroughly butter the insides of 6-8 ramekins, then dust the cups with sugar and tap out the excess. Place ramekins on a baking sheet and set aside.Combine butter and chocolate in a large bowl (much larger than you need for the chocolate - you'll be adding big, fluffy whipped egg whites later). Melt the chocolate and butter together, either in the microwave in short 30-40 second blasts (mine took just 2 blasts) stirring well in between each, or over a simmering pot of water. Stir until the chocolate is completely melted and the mixture is smooth. Whisk in 1/4 cup of sugar, then whisk in the egg yolks.Using the whisk attachment with your electric mixer, beat egg whites with the salt and cream of tartar at high speed until the whites just begin to form soft peaks. Add the remaining 1/4 cup sugar slowly, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three parts. Divide the batter among the prepared cups.Bake the cakes, on the baking sheet, for 12-15 minutes, until they are cracked on top (the centers should still be moist - a toothpick won't come out clean). Let the cakes stand for 1 minute before unmolding.Run a thing paring knife around the edge of each cake to loosen it from the cup, then invert onto a plate or into a small bowl and serve warm.These store well in an airtight container. Heat in the microwave for 10-15 seconds before serving, or if doing the marshmallow topping, the broiler will heat it nicely for you).- Sift a light dusting of powdered sugar on top. - Sift a light dusting of powdered sugar, then an even lighter dusting of cocoa powder on top.- Serve with a scoop of vanilla ice cream alongside- Serve with a dollop of whipped topping- Top with mini-marshmallows and broil just until they are browned

 

Step by step:

1. Place the rack in the center and preheat your oven to 375 F. Thoroughly butter the insides of 6-8 ramekins, then dust the cups with sugar and tap out the excess.

2. Place ramekins on a baking sheet and set aside.

3. Combine butter and chocolate in a large bowl (much larger than you need for the chocolate - you'll be adding big, fluffy whipped egg whites later). Melt the chocolate and butter together, either in the microwave in short 30-40 second blasts (mine took just 2 blasts) stirring well in between each, or over a simmering pot of water. Stir until the chocolate is completely melted and the mixture is smooth.

4. Whisk in 1/4 cup of sugar, then whisk in the egg yolks.Using the whisk attachment with your electric mixer, beat egg whites with the salt and cream of tartar at high speed until the whites just begin to form soft peaks.

5. Add the remaining 1/4 cup sugar slowly, then beat at high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three parts. Divide the batter among the prepared cups.

6. Bake the cakes, on the baking sheet, for 12-15 minutes, until they are cracked on top (the centers should still be moist - a toothpick won't come out clean).

7. Let the cakes stand for 1 minute before unmolding.Run a thing paring knife around the edge of each cake to loosen it from the cup, then invert onto a plate or into a small bowl and serve warm.These store well in an airtight container.

8. Heat in the microwave for 10-15 seconds before serving, or if doing the marshmallow topping, the broiler will heat it nicely for you).- Sift a light dusting of powdered sugar on top. - Sift a light dusting of powdered sugar, then an even lighter dusting of cocoa powder on top.-

9. Serve with a scoop of vanilla ice cream alongside-

10. Serve with a dollop of whipped topping- Top with mini-marshmallows and broil just until they are browned

Nutrition Information:

covered percent of daily need