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Chocolate Puddle Cakes
From smittenkitchen.com
Makes 2 cakes
15 min
Two individual molten chocolate cakes with a gooey center, baked in ramekins and inverted onto plates; gluten-free when cocoa replaces flour.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepButter two 6-ounce ramekins thoroughly | ||||||
| prepDust buttered ramekins with cocoa powder, tap out excess | ||||||
| 4 tablespoons / 55 g unsalted butter, cut into chunks | Melt butter & chocolate, whisk until smooth | Whisk in salt & sugar | Whisk in egg & yolk, beat 20–30 times until glossy | Whisk in cocoa powder | Divide between ramekins, bake 450°F / 230°C, 7–9 min | Cool 1 min, invert onto plates, serve immediately |
| 3 oz / 85 g bittersweet chocolate, roughly chopped | ||||||
| 1/8 teaspoon fine sea salt (or a couple pinches flaky salt) | ||||||
| 1 to 2 tablespoons / 13 to 25 g granulated sugar | ||||||
| 1 large egg | ||||||
| 1 egg yolk | ||||||
| 2 teaspoons cocoa powder | ||||||
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