Description
Rich, soft chocolate cakes baked in ramekins with a gooey center, perfect for two.
Ingredients
Scale
- 3 ounces (85g) semi-sweet chocolate
- 1/4 cup (60ml) heavy cream
- 3 Tablespoons (36g) packed light brown sugar
- 2 Tablespoons (30ml) vegetable oil
- 2 Tablespoons (30ml) beaten egg (about 1 egg)
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
Instructions
- Lightly grease two 6-ounce ramekins with butter or nonstick spray and place them on a baking sheet.
- Preheat the oven to 350°F (177°C).
- Coarsely chop 2 ounces (57g) of semi-sweet chocolate and combine it with heavy cream in a medium heatproof bowl. Microwave in 20-second increments until melted and smooth, then whisk in brown sugar, oil, beaten egg, and vanilla extract.
- In a small bowl, whisk together flour, baking powder, and baking soda, then fold it into the wet ingredients until combined.
- Pour the batter into the ramekins, filling them 3/4 full. Cut the reserved chocolate in half and place a piece in the center of each ramekin, then submerge it with a spoon.
- Bake for 15–17 minutes, rotating the baking sheet halfway through.
- Remove from the oven and serve immediately, enjoying the warm gooey centers.
Notes
Best served warm. Can be topped with powdered sugar or served with vanilla ice cream and fresh berries.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg