Ooey-Gooey Little Chocolate Cakes – a delicious recipe with weight Butter, Sugar, Brown Sugar, Eggs, Almond Or Vanilla, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by preheating your oven to 325u00b0F.
2
In a mixing bowl, combine the melted butter, both sugars, eggs and extract; mix until well combined. Sift in the flour, baking powder and cocoa powder and again mix until well combined. The batter will be thick.
3
Place six 8-oz. ramekins into a baking pan. Spray them lightly with cooking spray to prevent sticking.
4
Place one square (or 1/4 ounce) of chocolate into the bottom of each ramekin. Using an ice cream scoop or a spoon, divide the batter equally among the six ramekins.
5
Place on the center rack of your oven, and bake for 20 minutes. Do not bake longer! The centers are supposed to stay gooey and wonderful.
6
Remove from the oven and allow them to cool for a few minutes. Serve with your favorite ice cream or homemade whipped cream. I recommend coffee ice cream. Have mercy, it's delicious!
7
To store, put them into empty cans of beets or spinach that have been thoroughly washed and dried, and push them to the back of your fridge. Why? Because sharing is totally overrated.
8
(Recipe credit: The Instant Cook by Donna Hay and FoodNouveau.com)
1637
kcal
Calories
92
g
Fat
191
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces, weight Butter, Melted, 1 cup Granulated Sugar, 1/3 cups Brown Sugar, 3 whole Eggs (large), and more.
Yes, Ooey-Gooey 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.
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