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Individual Chocolate Indulgence Cake Recipe

Indulge in these rich, decadent individual chocolate cakes! Perfectly moist and intensely chocolatey, each cake is topped with a luscious homemade chocolate sauce. A simple yet elegant dessert, perfect for a special occasion or a cozy night in.

Prep Time 15 mins
Cook Time 42 mins
Calories 520.9 kcal
Protein 13g
Rating 5.0 (2 Reviews)
Individual Chocolate Indulgence Cake 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Individual Chocolate Indulgence Cake

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How to Make Individual Chocolate Indulgence Cake

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Whisk in 2 large eggs until well combined.
  4. Gently fold in 1/2 cup (60g) all-purpose flour until just combined. Do not overmix.
  5. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
  6. Divide batter evenly among the prepared molds.
  7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  8. Let cakes cool slightly in the molds before inverting onto serving plates.
  9. **For the Chocolate Sauce:**
  10. In a 2-quart saucepan, heat 1 cup (240ml) whole milk over medium-high heat until it boils.
  11. Remove from heat and immediately whisk in 8 ounces (227g) finely chopped bittersweet chocolate until smooth and glossy.
  12. 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.
  13. Bring to a boil over medium-high heat, stirring occasionally, until butter is melted and sugar is dissolved.
  14. Pour the hot cream mixture into the warm ganache and whisk until combined.
  15. Bring to a boil over medium-high heat, whisking constantly, until the sauce slightly thickens.
  16. Remove from heat, pour into a clean bowl, and press plastic wrap directly onto the surface to prevent a skin from forming.
  17. Let cool to room temperature before refrigerating. The sauce will thicken as it cools.
  18. Drizzle the cooled chocolate sauce over the cakes.
  19. Garnish with fresh raspberries or other berries (optional).
  20. 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

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60 Minutes Or Less Time To Make Course Preparation Desserts Cakes Dietary Number Of Servings