5 Ingredient Chocolate Mini Cakes

On Saturday, we had a few friends over for dinner. I wanted to make something special for dessert since our guests were visiting here from Italy. I needed something that I could make ahead of time and then put together at the last minute. These mini chocolate cakes were the ticket.

I doubled the recipe, since it only makes 6- 8oz ramekins and I needed 10 cakes. The great thing about this recipe is that there are no special ingredients, unless you do not stock cake flour. 

I modified the recipe some from the original. You can find the original here. They made a meringue topping and I used real whipped cream. They added mint and I added red raspberries. Personally, I loved the raspberries. I think they go great with chocolate. Yum!!

As you can see from this photo, the whipped topping is melting. I had to take the pictures quickly since the cake is served warm, (I heated the cakes for a few seconds in the microwave) with the warm chocolate sauce on top. I thought the whipped cream and raspberry would end up on the plate before I could get the rest of the pictures taken.

The chocolate sauce was so heavenly. I will use this on other recipes. I actually doubled the recipe and was glad I did. If you don't want to make the cake, try the sauce. It would go great on ice cream as well.

It was a hugh success. Everyone loved it. The size was just right. I like making smaller sized desserts, then I don't feel so guilty.

Recipe                                                                            Print

5 Ingredient Chocolate Mini Cakes

Ingredients:

Cake:

3/4 cup sugar, divided

1/2 cup water

2 tablespoons unsalted butter, melted and cooled

3 large egg yolks

2 ounces (about 1/2 cup) cake flour

1/3 cup unsweetened cocoa

Dash of salt

3 large egg whites

Sauce:

1/4 cup water

2 tablespoons sugar

2 tablespoons unsweetened cocoa

1 tablespoon unsalted butter

1/2 teaspoon cake flour

Topping:

Whipped cream

Raspberries (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.

3. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).

4. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.

5. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.

6. Either make your own whipped topping or use Reddy Whip (my choice). Garnish with raspberries, if desired. Serve immediately. 

This would make a great Valentine's dessert for your special someone.

 

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