Have Your Own Cake And Eat It Too Individual Chocolate Cakes Recipes

INDIVIDUAL MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour six 6-ounce custard cups.
• Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
• Reduce the speed, and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
• Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
• Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
• Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

INDIVIDUAL CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed. 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. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

INDIVIDUAL MOLTEN CHOCOLATE COCONUT CAKES

Steps:

• Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups. Toast coconut: Spread coconut on a nongreased baking sheet and put in oven until lightly brown and fragrant (about 10 minutes). Remove from the oven and reserve. Put 6 ounces of the chocolate and the butter and 1 tablespoon of the coconut extract in a double broiler being careful not to let the bowl that the chocolate mixture is in come in contact with the boiling water. Stir until all of the chocolate is melted and the mixture is smooth and glossy, take off heat and let cool slightly (about 2 to 3 minutes). Use an electric mixer with the whisk attachment to beat the eggs, yolks, sugar, and remaining 2 tablespoons of coconut extract at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until the egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to its lowest setting (we don't want a cloud of flour in our kitchen!). Gradually sift in the flour while mixing, add the chocolate mixture to the egg mixture and beat again until completely incorporated and mixture is thick and glossy being careful not to overmix (about 5 minutes). Carefully fold in toasted coconut. Fill each prepared custard cup about half way, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking dish that is at least 1/2-inch deep (in case of any spills). Bake cakes until edges are set and center is still slightly jiggly (about 12 minutes). Let cool slightly making sure you don't cool the cakes too much, they're best served warm. Carefully run a knife around the edges to loosen the cake and invert the cake onto individual plate. Dust with powdered sugar and more toasted coconut flakes, if desired.

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES

Steps:

• Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.