Individualchocolatecakefondant Recipes

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 CHOCOLATE AND PEANUT BUTTER BUNDT CAKES

Steps:

• Preheat oven to 350°F.
• Make peanut butter mixture:
• Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
• Make chocolate mixture:
• Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
• Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
• Fill baking pans:
• Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
• Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
• Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
• Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
• Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.

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.

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.

FONDANT AU CHOCOLAT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
• Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
• Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
• Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

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.

DELICIOUS CHOCOLATE FONDANT

Steps:

• Place chocolate and 1 cup plus 1 1/2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
• Beat eggs, vanilla, and salt together in a bowl using an electric mixer until creamy. Add sugar; blend well. Stir in chocolate-butter mixture with a spoon. Add flour, about 2 tablespoons at a time, mixing well after each addition until fondant mixture is smooth.
• Butter a 9-inch round pan. Pour the fondant mixture evenly into the pan; cover with aluminum foil. Freeze until firm, 4 hours to overnight.
• Preheat oven to 356 degrees F (180 degrees C).
• Bake the fondant in the preheated oven until sides are firm and center is still liquid, about 40 minutes.

INDIVIDUAL CHOCOLATE SOUFFLE CAKES

Steps:

• Preheat oven to 350.
• Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
• Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
• Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
• Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
• Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.

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 CHOCOLATE MOUSSE CHEESECAKES

Steps:

• Preheat oven to 350°F. Butter and flour twelve 3/4-cup custard cups. Stir chocolate in bowl set over simmering water until smooth. Remove from over water. Cool to lukewarm, about 10 minutes.
• Using electric mixer, beat cream and cinnamon in medium bowl until soft peaks form. Add liqueur; beat until still peaks form. Beat eggs and brown sugar in large bowl until very light, about 5 minutes. Gradually beat chocolate into egg mixture, then fold in cream mixture.
• Divide batter among prepared cups. Set cups in large roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake until tops of cakes look dry and tester inserted into center comes out with moist crumbs attached, about 18 minutes. Transfer cups to racks; cool cakes completely.
• Cut around cakes to loosen. Turn cakes out onto plates.

INDIVIDUAL CHOCOLATE CAKE FONDANT

Steps:

• Preheat oven to 350°F.
• Chop the chocolate up into smaller pieces and melt butter and chocolate in separate bowls over broiler.
• (Sometimes when I'm lazy I just put them together in the microwave at 50% power and stir every 30 seconds).
• Mix eggs& sugar well, then add flour to the eggs and sugar, and mix together.
• Stir melted butter& chocolate together (If you melted them separately).
• Pour in chocolate/butter mixture into sugar mixture and stir to combine, but don't over-mix.
• Pour final mix into individual tin baking cups (muffin tins, or cleaned-out tuna cans work really well too).
• Bake at 350°F for 8 minutes NO LONGER THAN 8 MINUTES.
• Remove from oven and let cool for 5 minutes before turning out.
• Serving suggestion: Plate with raspberry sauce and sprinkle with powered sugar, or topped with espresso ice cream, or bring 1 and 1/2 cups red wine, lemon zest and cinnamon to a boil, then reduce by 50%.