Serves 5Ingredients3 1/2 ounces Bitter Chocolate
Mini Chocolate Cake
3 1/2 ounces (7 Tablespoons) Butter © Patti
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Directions
Preheat oven to 350 degrees F.
- In a double boiler, melt the chocolate and the butter; set aside to cool.
- In another bowl, with an electric mixer, add the whole eggs, egg yolks, sugar and flour. Add the cooled chocolate and butter mixture.
- Coat ramekins* inside with whole butter and fill ¾-full with the chocolate mixture.
- Place on a baking sheet and put into oven on center rack.
- Bake for 8 – 10 minutes.
- 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)
This looks wonderful. Do you have a recommendation for what kind of chocolate to use?
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
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?
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.”