I bake a lot! That was one of the reasons I wanted to open a bed and breakfast; so I could indulge my cooking passion and not have to eat it all myself. Not that I would mind that, but I prefer not to weigh 350 pounds. I follow a number of blogs for inspiration and new recipes. One of my favorites is Sally’s Baking Addiction (http://sallysbakingaddiction.com).
Last month, she started a monthly baking challenge, and I thought, “why not?” I am usually making breakfast goodies, and here was an opportunity to do something different for a change. And because it was February, she had a recipe for Chocolate Lava Cakes. Since I didn’t need SIX chocolate lava cakes (and you do have to eat them right away), there was a smaller alternative..Two Chocolate Fudge Cakes.
Just as a warning, I tend to skim a recipe…not read it carefully. Oops…I should know better. Don’t chop ALL the chocolate…just 2 ounces. Sigh.
Easy enough, I thought…when I make a Valen
tine’s Dinner (or lunch in my case), I can make the Fudge Cakes. The ingredients to me were a little surprising…no butter. How can you have a rich fudgy cake with no butter?
And the ramekins. I have 3 difference sizes of ramekins. It calls for 6 ounce ramekins. So, I measured 6 ounces in a measuring cup and poured it in the
ramekins, and picked the one that was not quite full with 6 ounces (big mistake). For those of you trying it…you only want to fill the ramekin 3/4 of the way full. I know, I know, she says this in the recipe, but there would have been soooo much left over.
So the ramekins looked pretty full. And when they baked they were WAY full, overflowing (the crusty pieces that overflowed were pretty yummy). And it didn’t come out of the ramekin very pretty. BUT it tasted really good…especially with the salted caramel gelato that I served with it.
So next time…DON’T ove
rfill the ramekin, or just use a bigger one…they really are yummy, and, they really don’t need any butter!
Two Chocolate Fudge Cakes
3oz semi-sweet chocolate (NOT chips, real chocolate)
1/4C heavy cream (yes, you really should use the heavy cream)
3T packed light brown sugar
2T vegetable oil
2T egg (crack an egg, beat it, then use 2T of that)
1/2 tsp vanilla extract
6T all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
See above–2 six ounce ramekins
- Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. (NOTE: I am SOO glad for the baking mat…)
- Preheat oven to 350 degrees.
- Coarsely chop 2oz (NOTE: this is NOT all the chocolate) of the semisweet chocolate. Set the other ounce aside. Combine the chopped chocolate and the heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg and vanilla until combined. Set aside.
- In a small bowl, whisk the flour, baking powder and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just about 3/4 full. If you have too much batter, make a mini cupcake in a cupcake pan. Cut the remaining 1ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
- Bake for 15-16 minutes, rotating the pan at the 8 minute mark. If you are worried that they are underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm.