Ingrédients pour Individual Chocolate Indulgence Cake
- Bittersweet Chocolate
- 4 tablespoons (57g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- All Purpose Flour
- Whole Milk
- 1/2 cup (120ml) heavy cream
- Unsalted Butter
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Comment préparer Individual Chocolate Indulgence Cake
- Preheat oven to 400°F (200°C).
- Melt 6 ounces (170g) of bittersweet chocolate in a double boiler. Stir in 4 tablespoons (57g) of unsalted butter and 1/2 cup (100g) granulated sugar until smooth.
- Whisk in 2 large eggs until well combined.
- Gently fold in 1/2 cup (60g) all-purpose flour until just combined. Do not overmix.
- Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
- Divide batter evenly among the prepared molds.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cakes cool slightly in the molds before inverting onto serving plates.
- **For the Chocolate Sauce:**
- In a 2-quart saucepan, heat 1 cup (240ml) whole milk over medium-high heat until it boils.
- Remove from heat and immediately whisk in 8 ounces (227g) finely chopped bittersweet chocolate until smooth and glossy.
- In a separate 1-quart saucepan, combine 1/2 cup (120ml) heavy cream, 2 tablespoons (28g) unsalted butter, and 1/4 cup (50g) granulated sugar.
- Bring to a boil over medium-high heat, stirring occasionally, until butter is melted and sugar is dissolved.
- Pour the hot cream mixture into the warm ganache and whisk until combined.
- Bring to a boil over medium-high heat, whisking constantly, until the sauce slightly thickens.
- Remove from heat, pour into a clean bowl, and press plastic wrap directly onto the surface to prevent a skin from forming.
- Let cool to room temperature before refrigerating. The sauce will thicken as it cools.
- Drizzle the cooled chocolate sauce over the cakes.
- Garnish with fresh raspberries or other berries (optional).
- Serve immediately or chill until ready to serve. Leftover sauce can be stored in the refrigerator for up to 3 weeks or frozen for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
130g
Fat
116g
Carbs
12g
