Two Small Chocolate Cakes
Makes 2 cakes
| prepLightly grease two 6-ounce ramekins with butter or nonstick spray; place on a baking sheet | |||||
| prepPreheat oven to 350°F / 177°C | |||||
| 57 g semi-sweet chocolate, coarsely chopped | Melt chocolate with cream, whisk in sugar, oil, egg & vanilla | Whisk flour, baking powder & baking soda; fold into wet mixture | Pour batter into ramekins, submerge chocolate pieces in centers | Bake 350°F / 177°C, 15–17 min, rotate at 8 min | Remove from oven, serve warm |
| 60 ml heavy cream | |||||
| 36 g packed light brown sugar | |||||
| 30 ml vegetable oil | |||||
| 30 ml beaten egg | |||||
| 1/2 tsp pure vanilla extract | |||||
| 46 g all-purpose flour (spooned & leveled) | |||||
| 1/4 tsp baking powder | |||||
| 1/8 tsp baking soda | |||||
| 28 g semi-sweet chocolate, reserved whole | |||||
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