Little Chocolate Cakes Recipe

Name: Little Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 mL) semisweet chocolate chips; 2 oz (60 g) unsweetened chocolate, chopped; 2/3 cup (150 mL) unsalted butter, at room temperature; 1 tsp (5 mL) brandy; 1/8 tsp (.5 mL) salt; 2 eggs; 4 egg yolks; 1/2 cup (125 mL) granulated sugar; 2 tbsp (25 mL) all purpose flour; 1 tbsp (15 mL) unsweetened Dutch-process cocoa powder; Six 3/4 cup (175 mL) ramekins, greased; Baking sheet

Servings: persons

3/4 cup (175 mL) semisweet chocolate chips
2 oz (60 g) unsweetened chocolate, chopped
2/3 cup (150 mL) unsalted butter, at room temperature
1 tsp (5 mL) brandy
1/8 tsp (.5 mL) salt
2 eggs
4 egg yolks
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) all purpose flour
1 tbsp (15 mL) unsweetened Dutch-process cocoa powder
Six 3/4 cup (175 mL) ramekins, greased
Baking sheet

1
Preheat oven to 350F (180C).
2
In a medium microwave-safe bowl, combine chocolate chips, unsweetened chocolate and butter.
3
Microwave on High for 2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted.
4
Stir until smooth.
5
Whisk in brandy and salt.
6
Set aside to cool slightly.
7
In a large bowl, using electric mixer, beat eggs and egg yolks with sugar for 2 to 3 minutes or until thickened, pale and the consistency of soft whipped cream.
8
Fold in half of the chocolate mixture until blended.
9
Fold in remaining chocolate mixture.
10
In a small bowl, combine flour and cocoa powder.
11
Sift over top of batter and gently fold in until incorporated.
12
Divide batter among prepared ramekins and place on baking sheet.
13
Bake in preheated oven for 15 minutes or until tops of cakes are puffed and just starting to crack.
14
Remove from pan and let cool on rack for 3 minutes.
15
Gently run a sharp paring knife around edge of cakes and invert onto serving plates.
16
Serve immediately.
17
Variation: Lightly sprinkle cakes with ground cinnamon before serving.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup (175 mL) semisweet chocolate chips, 2 oz (60 g) unsweetened chocolate, chopped, 2/3 cup (150 mL) unsalted butter, at room temperature, 1 tsp (5 mL) brandy, and more.

Yes, Little Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Little Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions