A lovely individual chocolate cake with a warm, pudding-like center. An impressive, yet easy dessert.
- Baking spray, such as PAM
- 4 teaspoons granulated sugar
- 6 ounces very good quality semi-sweet, 60% or less cacao baking chocolate
- ½ cup butter (I used unsalted)
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons flour
- 2 teaspoon vanilla
- ⅛ teaspoon good quality instant espresso powder
- Pinch salt
- Ice cream, strawberries, and chocolate syrup for garnish, optional
- Preheat oven to 425 degrees F. Liberally grease 4 ramekins and sprinkle each ramekin with 1 teaspoon of granulated sugar. Swirl the sugar around the ramekin to lightly coat all sides. Dump out any remaining sugar. Set the ramekins aside.
- In a double boiler or a bowl set over a simmering pot of water, melt together the chocolate and butter until the chocolate is smooth and the butter has melted. Whisk the chocolate mixture until it looks smooth and glossy. Remove from the heat.
- Whisk in the powdered sugar, eggs, egg yolks, vanilla, and espresso powder until the batter is smooth. Lastly, add in the flour and pinch of salt. Mix well. The batter will be thick.
- Portion the batter evenly among the ramekins and bake for approx. 13-15 minutes or until the edges are firm and set but the center is still soft. Let the cakes stand for about 2 minutes before carefully running a knife along the edge of the ramekin and inverting the cake gently onto a plate. If the cake doesn’t release on its own, gently tap the bottom of the ramekin to release.
- Top with ice cream and chocolate sauce, if desired. Serve immediately.
- Serving Size: Serves 4