recipe

No more sharing! With this recipe, everyone gets their own (mini) chocolate cake.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 55 minutes, plus 2½ hours cooling and chilling time
yield
  • Makes 6 individual cakes

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Prepare Ingredients

Vegetable oil spray
1 cup (6 ounces)
chocolate chips
8 tablespoons
unsalted butter, cut into 4 pieces
½ cup (3½ ounces)
sugar
1½ teaspoons
cornstarch
3
large eggs
¼ cup (2 ounces)
water
1½ teaspoons
vanilla extract
¼ teaspoon
salt

Gather Baking Equipment

6
(4-­ounce) ramekins
Rimmed baking sheet
2
bowls (1 large microwave-­safe, 1 medium)
Rubber spatula
Whisk
Large liquid measuring cup
Oven mitts
Cooling rack
Plastic wrap
Fork
1
 
Vegetable oil spray

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.

 
2
 
1 cup (6 ounces)
chocolate chips
8 tablespoons
unsalted butter, cut into 4 pieces

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.

 
3
 

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.

 
4
 
½ cup (3½ ounces)
sugar
1½ teaspoons
cornstarch
3
large eggs
¼ cup (2 ounces)
water
1½ teaspoons
vanilla extract
¼ teaspoon
salt

In medium bowl, whisk sugar and cornstarch until combined. Add eggs, water, vanilla, and salt and whisk until combined.

 
5
 

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!).

 
6
 

Pour batter evenly into greased ramekins (ramekins will be about three-­quarters of the way full).

 
7
 

Place baking sheet in oven. Bake cakes until edges are set but centers still look wet, 20 to 24 minutes.

 
8
 

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.

 
9
 

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.)

 
10
 

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.

 
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