No more sharing! With this recipe, everyone gets their own (mini) chocolate cake.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 275 degrees. Spray inside bottoms and sides of six 4-ounce ramekins with vegetable oil spray. Place ramekins on rimmed baking sheet.
In large microwave-safe bowl, combine chocolate chips and butter. Heat in microwave at 50 percent power for 2 minutes. Stop microwave and stir mixture with rubber spatula to combine. Return to microwave and heat at 50 percent power until melted, about 2 minutes.
Using oven mitts, remove bowl from microwave. Use rubber spatula to stir until well combined and shiny, about 30 seconds. Let chocolate mixture cool for 5 minutes.
In medium bowl, whisk sugar and cornstarch until combined. Add eggs, water, vanilla, and salt and whisk until combined.
Add sugar mixture to cooled chocolate mixture and whisk until smooth. Use rubber spatula to transfer batter to large liquid measuring cup (make sure to scrape out all the batter!).
Pour batter evenly into greased ramekins (ramekins will be about three-quarters of the way full).
Place baking sheet in oven. Bake cakes until edges are set but centers still look wet, 20 to 24 minutes.
Use oven mitts to gently shake baking sheet (ask an adult for help). If centers of cakes look very liquidy and jiggle a lot, bake cakes for 1 to 2 more minutes. When centers of cakes jiggle slightly, remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cakes cool on baking sheet for 30 minutes.
Cover each ramekin with plastic wrap and use fork to poke small holes in top of plastic. Refrigerate until cakes are cold and firm, at least 1½ hours. (Cakes can be refrigerated for up to 2 days.)
Remove cakes from refrigerator and let sit at room temperature for 30 minutes before serving. Add toppings to cakes, if desired (such as Whipped Cream, berries, or dust with confectioners’ sugar). Serve.
Flourless chocolate cakes are rich, fudgy, and intensely chocolaty. Instead of using flour or leaveners for structure, like most other cakes do, these special cakes rely on a combination of eggs and cornstarch. As the cakes bake, the eggs puff up in the oven, giving them lift. The cornstarch creates a kind of glue to keep the texture smooth. Bonus: these cakes are naturally gluten-free!
Even though these photos show our Raspberry Clafouti, the technique is the same. Here’s how to do it: