Individual Chocolate Indulgence Cake

Recipe by mobileairwaves
READY IN: 42mins
YIELD: 4 cakes




  • Preheat the oven to 400 degrees F.
  • In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
  • Add eggs and whisk until well combined; add flour and mix only until combined.
  • Do not overmix or the cake will be rubbery.
  • Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
  • Distribute batter among the four molds.
  • Place molds on a sheet pan and bake for 10 to 12 minutes.
  • Do not overbake.
  • For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
  • When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
  • Whisk well, stirring into the edge of the saucepan to combine.
  • The ganache should be homogenous and smooth.
  • Set the ganache aside.
  • In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
  • Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
  • The butter should be completely melted and the sugar completely dissolved.
  • Once the mixture has come to a boil, pour it into the warm ganache.
  • Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
  • As the chocolate sauce cooks, it will begin to thicken slightly.
  • When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
  • Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
  • Let the chocolate sauce cool to room temperature before storing in the refrigerator.
  • When cold, the sauce will become thick enough to be scooped with a spoon.
  • Invert molds onto individual serving plates.
  • If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
  • The sauce can be reheated whenever needed.
  • If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
  • On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
  • If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
  • It will keep in the refrigerator for up to three weeks.
  • It can also be frozen for up to two months if stored in an airtight container.
  • Thaw in the refrigerator and heat as described above until liquid.