Need a Valentine’s Day dessert? Look no further. These little cakes, baked in ramekins, are a perfect choice.
With rich, gooey chocolate, everyone who eats them will feel pampered and indulged. They’ll please the cook as well because, though they look fancy, they come together quickly. You can even make them ahead and reheat them, or serve them at room temperature. And you can double or triple the recipe.
The chocolate you use is critical to the dessert’s success. Select one you’d enjoy eating and, for a strong chocolate taste, stick with one that’s bittersweet; if you substitute semisweet, expect a lighter flavor.
The cakes in the photos are topped with rosettes of sweetened whipped cream and a few raspberries, but there are numerous other delicious toppings: A dusting of confectioners’ sugar is all they really need, but add a few red berries or even sprinkles if you like the look.
The easiest and one of the best-tasting accompaniments is a small scoop of coffee or vanilla ice cream (heaven on a warmed cake). A drizzle of caramel, chocolate or raspberry sauce also works well.
Flourless chocolate cake cups
Make in ½-cup ceramic ramekins
Makes 2; active time: 17 minutes,
total time: 1 hour
2½ ounces bittersweet chocolate
2 tablespoons unsalted butter
1½ tablespoons superfine granulated sugar
1 tablespoon packed brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract or vanilla paste
2 pinches salt
Preparation: Preheat the oven to 350 degrees with a rack in the center position. Lightly grease the ramekins (including the rims) with butter or a baking spray.
Melt the chocolate and butter: Chop the chocolate into ¼-inch pieces and place them in a small microwave-safe bowl. Cut the butter into 4 pieces, add them to the bowl, and heat in a microwave at a medium-low temperature for a minute. Check, and if necessary, heat at 20-second intervals until the butter has melted and the chocolate is in small lumps. Remove the bowl from the oven and stir until all ingredients are fully melted and the mixture is smooth and shiny. Set it aside to cool slightly. This step can also be done on the stovetop: Place the chopped chocolate and pieces of butter in a small saucepan and warm them over very low heat, stirring frequently, until the butter has melted and the chocolate is in small lumps. Remove from heat and continue as specified above.
Prepare the batter: Add the granulated and brown sugars to a small mixing bowl along with the egg, vanilla and salt, and whisk until well combined. Add the cooled chocolate and gently whisk until it’s fully blended. Try not to create air bubbles in the mixture; it should be smooth and thick. If there are air bubbles in the batter, tap the bowl on your countertop a few times; the bubbles should rise to the top and pop.
Bake and cool: Slowly (so air bubbles don’t form) pour the batter into the prepared ramekins, dividing it evenly between them. It should come from ½ inch to ¾ inch from the top. Place them on a cookie sheet and move them to the oven. Bake until the batter puffs up and is just set (no longer looks or feels wet but is still quite soft when touched in the middle), about 20-25 minutes. Remove and let cool for at least 5 minutes. They’ll sink as they cool (which is expected with this type of cake).
Serve: Eat them when still warm (for a mousse-like texture) or at room temperature (for a fudge-like texture). And, after cooling, covering and refrigerating, you can rewarm them quickly in a microwave or for a short time in a 325-degree oven. If you’re topping warm cakes with whipped cream, cool them a little before adding it so that their heat won’t soften or melt the stiff cream.
Vera Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks (available at Garcia Street Books in ·è¿ÍÖ±²¥ Fe). Contact her at veradawson1@gmail.com.
