Individual Fallen Chocolate Cakes, or the perfect Valentine's Dessert

I got this amazing recipe book for Christmas called "The Best of America's Test Kitchen: 2011." Every recipe we have tried has been delicious.

But this is the crowning jewel. I can't even begin to tell you how much I loved these. We made these last week and I am already craving them again.

They are just like Molten Lava cakes, if you have ever had those. If you haven't, they are amazing little cakes where the outside is like a brownie and the inside is underbaked and saucy. I have wanted to try making them for awhile but I was intimidated. They seem sensitive and hard to get just right. But these were really easy and there are not many ingredients! They are so light and fluffy and are paired perfectly with a scoop of ice cream and berries. And with only 2 tablespoons of sugar, go ahead and help yourself to two!!

Trust me, your Valentine will love this dessert.

Individual Fallen Chocolate Cakes for Two

Cocoa powder, for the ramekins
2 tablespoons unsalted butter, softened
2 ounces bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract
1 large egg
2 tablespoons granulated sugar
Pinch salt
1 tablespoon unbleached all-purpose flour
Confectioner's sugar, for dusting (optional)

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Butter two 6-ounce ramekins and dust with cocoa powder.

2. Combine the butter and chocolate in a medium-sized microwave-safe bowl and microwave on high until melted, 1 to 3 minutes stirring often. Stir in the vanilla.

3. In a large bowl, whip the egg with an electric mixer on medium speed until foamy (about 1 minute). Increase the speed to medium-high and whip until soft, billowy mounds form (about 1 minute). Gradually whip in the granulated sugar and salt; continue to whip the egg until very thick and pale yellow, 5 to 10 minutes longer.

4. Scrape the egg mixture onto the chocolate mixture, then sift the flour over the top. Gently fold the mixtures together with a rubber spatula until just incorporated and no streaks remain.

5. Divide the batter between the ramekins, smooth the tops, and wipe any drops of batter off the sides. Place the ramekins on a rimmed baking sheet and bake the cakes until they have puffed about 1/2 inch above the rims of the ramekins and jiggle slightly in the center when shaken very gently (about 10-13 minutes).

6. Run a small knife around the edges of the cakes. Gently invert each ramekin onto an individual serving plate and let sit until the cakes release themselves from the ramekin (about 1 minute). Remove the ramekins, dust with confectioners' sugar (if using), and serve immediately.

{The Best of America's Test Kitchen 2011}


Tara Fears said...

Jess, these turned out divine! LOVED them. Am already trying to figure out when I can make them next. Maybe for dinner tomorrow? Do you think that would go over very well? :)

Rebecca said...

Do you think you can make these in muffin tins too?