Mini Chocolate Cakes
1 stick (4oz) unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, coarsely chopped
3 large eggs
1/2 cup sugar
1/3 cup flour
Sifted powdered sugar for dusting
Preheat oven to 450 degrees. Move rack to the middle of oven. Spray eight 3-oz ramekins (or a 6-cup popover pan) with Pam and place on baking sheet. Melt butter and chocolate in a small saucepan over low heat and whisk until smooth. Remove from heat and cool. Using an electric mixer, beat the eggs and sugar at medium speed until thick. Beat in the flour and then the chocolate. Spoon batter evenly into ramekins (or popover pan), filling 1/2 way full. Bake for approximately 12-14 minutes (14 or more minutes if using a popover pan). Use a toothpick to make sure the cake has cooked thoroughly. Cool for a few minutes. Run a sharp knife around each cake to loosen from ramekin and remove to a plate. Dust each cake with powdered sugar. Serve with vanilla ice cream.
Makes 6-8 mini-cakes.
Note: Double check that the cakes are done in the middle by inserting a toothpick! You can use different sized ramekins but make sure the cakes are fully cooked in the middle if using a larger sized one.
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