Oftentimes I look at recipes for dessert and get really excited about making these large, elaborate cakes until I realize that there are only two people eating it. Which of course means, either I need to commit to a lot of chocolate cake eating contests or something out of Matilda.
Thankfully I happened to come across this wonderful blog that specifically makes desserts for two. I modified it a bit because I wanted to use dark chocolate. The cakes turned out delicious, though I think I’d panicked and baked them a smidge too much when I thought they were undercooked. As it turned out, when I did it again in round 2, 13-14 minutes was perfect to get a runny center. Just be 100% sure to butter the ramekins or custard cups you use to make sure the cake will easily plop out.
Regardless, the result was deliciously chocolatey.
- 1 /2 stick (4 tbsp) unsalted butter
- 3 ounces bittersweet chocolate
- 1 tsp vanilla
- 1 egg
- 1 egg yolk
- 2 tbsp sugar
- Pinch of salt
- 1 tablespoon all-purpose flour
- Preheat the oven to 425°. Spray two small (~6 oz) custard cups liberally with cooking spray or rub with butter. (Make sure to do this as otherwise the cakes just won’t “flop” out.)
- Melt butter and chocolate in a double boiler over low heat until the mixture is homogenous.
- In a separate medium sized bowl, whisk eggs, sugar, and vanilla using an electric hand-held mixer until thick ribbons form, about 3 minutes.
- Fold the flour into this mixture, and then the chocolate. Divide between the two custard cups and bake for 13-14 minutes, until the tops of the cakes look well done. If you under-bake, the center of the cake will pour out the top when un-molding.
- Let stand for one minute before inverting onto plates.