Individual Chocolate Indulgence Cake Recipes

CHOCOLATE INDULGENCE CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool.
• Beat eggs and sugar in large bowl with mixer until well blended. Whisk in chocolate mixture. Stir in flour until well blended. Pour into greased and floured 9-inch round pan.
• Bake 30 min. or until center is set. Cool 5 min.; remove from pan to wire rack. Cool completely.

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.

CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
• Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
• Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
• Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
• To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.

HAVE YOUR OWN CAKE AND EAT IT TOO (INDIVIDUAL CHOCOLATE CAKES)

Steps:

• Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
• Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
• For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

INDIVIDUAL CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees.
• Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
• Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
• Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
• Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.