Well, 2020, it has been quite the year am I right? This year for New Years like most people we stayed in and decided to make a nice dinner with comfort foods! I was definitely unsure of how this would turn out but I was surprised at how good it was! It was pretty easy to make too. This is a perfect dessert to make for date night or for when you just want something sweet and warm. When you cut in to the cake, the warm decadent chocolate center oozes out…. can you think of anything better than that? You get a bite of the cake with the creamy chocolatey center. You can also jazz this up and add a scoop of vanilla ice cream and berries on the side!
Serves: 4 Small Cakes
- 4 Oz. Ramekins (This is what I had on hand, if you have 8 Oz. ones you can use them and it will make 2 cakes instead of 4)
- 1/4 Cup All Purpose Gluten Free Flour (sifted)
- 1/3 Cup Powdered Sugar (sifted)
- 1/2 Cup Unsalted Butter (room temperature)
- 3 Eggs (room temperature)
- 2 Egg Yolks (room temperature)
- 1/2 Teaspoon vanilla extract
- 5 Oz Semi-sweet chocolate
- Pinch of Salt
- 1 Tablespoon softened butter to grease Ramekins
- 1 Tablespoon cacao powder to dust Ramekins.
- Vanilla Ice Cream (Optional)
- Preheat oven to 450 Degrees.
- Combine chocolate and butter in a double boiler over medium heat, about 5 minutes. *What the heck is a double boiler you ask? Put half a cup of water in a small pot, and turn the heat on medium so the water is simmering. Place chocolate and butter in a mixing bowl that’s heat-proof, and place the bowl in the pot so it rests on the side of the pot*
- Once it is melted and smooth, remove from heat and set aside.
- Sift flour and powdered sugar together in to a medium sized mixing bowl.*You can use a strainer to sift flour and sugar, just put it in the strainer than tap the sides so that the mixture falls in to the mixing bowl*
- Using a hand mixer, beat eggs and egg yolks in another bowl on medium speed.
- Add chocolate mixture, eggs, vanilla and salt to the flour mixture and whisk until it is smooth.
- Spread the softened butter on the inside of the ramekins, do not miss ANY spots. Then dust the inside of the ramekins with the cacao powder.
- Pour the chocolate batter into the ramekins, only fill to 1/2 inch from the top.
- Place them on a cookie sheet, and bake for about 8-9 minutes. The tops of the cakes should puff up and the sides should be nice and firm, but the centers should still be jiggly if you shake them.
- Remove the cakes from the oven and let cook for 3-4 minutes.
- Place a dessert plate on the top of each ramekin and carefully flip the plate so that the cake comes out of the ramekin on to the plate.
- Top with sifted powdered sugar, serve with vanilla ice cream if you wish, and enjoy watching that warm chocolate ooze out!