Individual Hot Chocolate Cakes
- Reviews 2
Ready In: 32 mins
Serves: 6
Ingredients
Directions
- In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth.
- Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.
- Butter six 6-ounce custard cups or ramekins to use as cake molds.
- Sprinkle the insides with sugar and tap out any excess.
- Adjust the oven rack to the center of the oven and preheat to 400 degrees.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy.
- Increase the speed and whip until the egg whites start to form soft, wet peaks.
- Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.
- Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.
- Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center.
- Remove from oven and let stand for a moment before unmolding onto serving plates.
- serve these with something simple, such as coffee ice cream or a flavored creme anglaise.
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