These individual cakes are my number one go-to recipe when I
Oh, and it only takes a few minutes to whip up the batter, which, by the way, will only use one bowl. Less mess, more deliciousness.
Rhyming skillz: I have them.
The only special equipment needed are ramekins; everyone gets their own. Because, honestly, no one will want to share. (Coincidentally, individual servings makes these perfect for parties or entertaining.)
In case you're still not convinced by my rhyming skills or the singing of praise above: I made these for friends a few days ago. They all but licked the ramekins clean. Your NEED to make these, people.
For the recipe, scroll down. For baking tips, keep reading.
Helpful hints:
This recipe is easily halved, making three 4 ounce ramekins or one larger cake big enough for two people.
A note on ingredients: only three tablespoons of flour are needed. The rest is magic composed of butter, sugar, cocoa, eggs, and a touch of vanilla. For some strange reason, I prefer Hershey's cocoa in this recipe because it has a more tangible sweeter edge than Ghiradelli's cocoa, but that's just me. Whatever you use, make sure it's high quality: seven tablespoons of cocoa go into the cakes. That's a lot, so do yourself a favor and don't use off-brand cocoa.
A note about equipment: I've made these in small and large ramekins. You can use either, just adjust the baking time. If you don't have ramekins, look for a different alternative. Some mugs are ovenproof (lava cake in a cup would be a perfect thank-goodness-the-week-is-over dessert! Add your honey, a comfy couch, and a good movie, and you're golden.), some teacups are also ovenproof. You could also use smaller casserole dishes, if worse came to worse.
A note about baking time: my oven runs hot, so mine were ready in exactly fifteen minutes. My oven in CA took twice that amount of time. You'll know yours are done with the edges are set, the top is slightly puffed, and the center is still a bit jiggly.
Recipe here: Perfect Chocolate Lava Cakes.
The only special equipment needed are ramekins; everyone gets their own. Because, honestly, no one will want to share. (Coincidentally, individual servings makes these perfect for parties or entertaining.)
In case you're still not convinced by my rhyming skills or the singing of praise above: I made these for friends a few days ago. They all but licked the ramekins clean. Your NEED to make these, people.
For the recipe, scroll down. For baking tips, keep reading.
Helpful hints:
This recipe is easily halved, making three 4 ounce ramekins or one larger cake big enough for two people.
A note on ingredients: only three tablespoons of flour are needed. The rest is magic composed of butter, sugar, cocoa, eggs, and a touch of vanilla. For some strange reason, I prefer Hershey's cocoa in this recipe because it has a more tangible sweeter edge than Ghiradelli's cocoa, but that's just me. Whatever you use, make sure it's high quality: seven tablespoons of cocoa go into the cakes. That's a lot, so do yourself a favor and don't use off-brand cocoa.
A note about equipment: I've made these in small and large ramekins. You can use either, just adjust the baking time. If you don't have ramekins, look for a different alternative. Some mugs are ovenproof (lava cake in a cup would be a perfect thank-goodness-the-week-is-over dessert! Add your honey, a comfy couch, and a good movie, and you're golden.), some teacups are also ovenproof. You could also use smaller casserole dishes, if worse came to worse.
A note about baking time: my oven runs hot, so mine were ready in exactly fifteen minutes. My oven in CA took twice that amount of time. You'll know yours are done with the edges are set, the top is slightly puffed, and the center is still a bit jiggly.
Recipe here: Perfect Chocolate Lava Cakes.
I made this recipe last night! SO good!
ReplyDeleteI'm so glad you liked them!
ReplyDelete