Cioccolatissimo Cake (Mini chocolate cakes)

Serves 5Ingredients3 1/2 ounces Bitter Chocolate

Mini Chocolate Cake

3 1/2 ounces (7 Tablespoons) Butter
3 1/2 ounces (7 Tablespoons) Granulated Sugar
1 ounce (2 Tablespoons) All Purpose Flour
2 Whole Eggs
2 Egg Yolks

© Patti

Directions
Preheat oven to 350 degrees F.

  1. In a double boiler, melt the chocolate and the butter; set aside to cool.
  2. In another bowl, with an electric mixer, add the whole eggs, egg yolks, sugar and flour. Add the cooled chocolate and butter mixture.
  3. Coat ramekins* inside with whole butter and fill ¾-full with the chocolate mixture.
  4. Place on a baking sheet and put into oven on center rack.
  5. Bake for 8 – 10 minutes.
  6. Cool for 5 minutes, then unmold them and serve with chocolate sauce, a berry coulis, or your choice of toppings.

* A ramekin cooks and serves food in a single-serving, heatproof, cylindrical dish. A ramekin is made of glass, porcelain, or ceramic, commonly in a round shape with an exterior ridged surface. Soufflés, mousses, custards, puddings, and casseroles in individual sizes are ideal meals and desserts to cook or bake in a ramekin. (http://www.wisegeek.com/what-is-a-ramekin.htm)

4 Responses to Cioccolatissimo Cake (Mini chocolate cakes)

  1. James Early says:

    This looks wonderful. Do you have a recommendation for what kind of chocolate to use?

  2. Chef Mark says:

    We use a high quality dark chocolate called Republica Del Cacao. It is 75% cocoa content. You would want to use a high quality dark chocolate from Lindt or Godiva—either would be close. Thank you, and enjoy!
    Chef Mark

  3. Barbara Fay says:

    Could this be made in mini-muffin pans? I’m assuming the portions would be a bit smaller. Would you adjust the baking time/heat?

    • pwoodsum says:

      Hi Barbara,
      Here’s a response from Chef Mark: “Yes, it can be made in mini muffin pans. I would adjust the temp to 325 degrees and reduce the baking time to 5-7 minutes.”

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