Individual Chocolate Indulgence Cake

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup bittersweet chocolate
• 6 tablespoons butter, unsalted
• 1/4 cup sugar
• 2 eggs
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 10 1/2 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/3 cup sugar

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
• 3 add eggs and whisk until well combined; add flour and mix only until combined.
• 4 do not overmix or the cake will be rubbery.
• 5 lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
• 6 distribute batter among the four molds.
• 7 place molds on a sheet pan and bake for 10 to 12 minutes.
• 8 do not overbake.
• 9 for the chocolate sauce: pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
• 10 when it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
• 11 whisk well, stirring into the edge of the saucepan to combine.
• 12 the ganache should be homogenous and smooth.
• 13 set the ganache aside.
• 14 in a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
• 15 place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
• 16 the butter should be completely melted and the sugar completely dissolved.
• 17 once the mixture has come to a boil, pour it into the warm ganache.
• 18 place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
• 19 as the chocolate sauce cooks, it will begin to thicken slightly.
• 20 when it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
• 21 cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
• 22 let the chocolate sauce cool to room temperature before storing in the refrigerator.
• 23 when cold, the sauce will become thick enough to be scooped with a spoon.
• 24 invert molds onto individual serving plates.
• 25 if you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• 26 the sauce can be reheated whenever needed.
• 27 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.
• 28 on the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
• 29 if you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
• 30 it will keep in the refrigerator for up to three weeks.
• 31 it can also be frozen for up to two months if stored in an airtight container.
• 32 thaw in the refrigerator and heat as described above until liquid.