Mini Chocolate Cakes | Also The Crumbs Please
Monday, May 6, 2019
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These Mini Chocolate Cakes come with a gooey center and are so easy to make. Learn everything you need to know about making Mini Chocolate Cakes. With video and step-by-step photos.
Mini Chocolate Cake with molten center
WHAT WILL I LEARN IN THIS POST ABOUT MAKING MINI CHOCOLATE CAKES?
Here is what you can expect:
What are Mini Chocolate Cakes?
What do I need to make them? From tools to ingredients to time at a glance.
How to make Mini Chocolate Cakes?
Can I bake them in a muffin pan instead of ramekins?
Which chocolate is the best to use? The key to a gooey center and out of this world taste!
Is there a small batch option?
How to store them?
Can I prepare them in advance?
How to freeze them?
Mini Chocolate Cakes Recipe
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
These Mini Chocolate Cakes come with a gooey center and are so easy to make. Learn everything you need to know about making Mini Chocolate Cakes. With video and step-by-step photos.
Course: Dessert
Cuisine: American
Keyword: How to make Mini Chocolate Cakes, Mini Chocolate Cake Recipe, Mini Chocolate Cakes
Servings: 6 mini cakes
Calories: 618 kcal
Author: Sabine Venier
Ingredients
1+1/2 cup semi-sweet or dark chocolate, chopped (255g)
3/4 cup butter (170g)
2 large eggs
2 large egg yolks
1 vanilla bean* or (1 tsp vanilla extract)
1 cup powdered sugar, sifted (120g)
1/4 cup all-purpose flour (30g)
2 tbsp unsweetened cocoa powder (14g)
1/4 tsp salt
Instructions
Preheat oven to 425°F (220°C).
In a heatproof bowl, combine chocolate and butter and microwave for about 2 minutes, until fully melted. Stir every 15-20 seconds to prevent seizing. Set aside.
In a small bowl, stir eggs, egg yolks, and vanilla* to combine. Set aside.
In a medium bowl, whisk powdered sugar, flour, cocoa, and salt to combine. Set aside.
In a large mixing bowl, combine all ingredients. Using a rubber spatula or wooden spoon, slowly stir just until combined. Use a whisk to remove any lumps, if there are any. The batter will be thick. Watch 1-minute video and detailed step-by-step photos for better understanding. Set aside.
Butter and flour six 1-cup-sized (6oz / 240ml) ramekins.
Spoon batter evenly into the ramekins. Bake for 11-13 minutes. I baked mine for exactly 12 minutes. The edges will look solid and firm and the center soft. Remove from the oven and let stand 1 minute. Then place an inverted plate on top of each ramekin and turn over. Caution: the ramekins are still super hot! Use a napkin or oven mitt. Top with powdered sugar, ice cream, berries, or chocolate fudge sauce to your preference. Serve immediately.
Store leftover cakes in an airtight container in the fridge up to 1-2 days. Reheat in the microwave for about 20-30 seconds. Mini chocolate cakes are best eaten fresh on the same day. For freezing instructions, read the blog post above.
Notes
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Recipe adapted from Mini Chocolate Cakes | Also The Crumbs Please