Molten Chocolate Cake

I have become a pro at cutting down dinner recipes to serve one person.  It works out a lot better by planning menus for the week ahead of time.  That way, I just use similar ingredients with some variation.  I don’t eat the same dish all week long or have leftovers sitting in my fridge forever, and I don’t waste ingredients.

With dinner, it’s is easy to do.  Dessert, however, is a lot harder.  Sometimes I just want one cookie, not a dozen.  Sometimes I want one slice of key lime pie, not a whole pie.  Eggs are often the culprit that prevent recipes from being minimized. Life is hard, isn’t it?  Luckily, I came across this recipe for molten chocolate cake that makes one serving.  Huzzah!

I only change the recipe slightly- it’s genius on its own.  One tip I will pass on: eat the leftover batter that doesn’t make it to the oven..  This recipe doesn’t include eggs, so there is no reason to waste the delicious batter.  You should eat it with your fingers for the maximum enjoyment.

I have this recipe memorized already and have made it many times.  What are you waiting for?!

MOLTEN CHOCOLATE CAKE
Adapted slightly from Girl who Bakes

INGREDIENTS

2 1/2 tablespoons all purpose flour
1 1/2-2 tablespoons granulated sugar*
1 tablespoon Dutch processed cocoa powder
1/8 teaspoon baking powder
Pinch of salt
3 tablespoons milk
1 tablespoon yogurt
1/4 teaspoon vanilla. extract

DIRECTIONS

Preheat oven to 350Β°F.

In a small bowl, combine flour, sugar, cocoa powder, baking powder, and salt.  In a measuring cup, whisk milk, yogurt, and vanilla together.  Pour wet ingredients into dry ingredients and mix until just combined.

Spray a 6 ounce ramekin with cooking spray.  Pour batter into ramekin.  Bake for 11-14 minutes until center is barely set*.  Remove from oven and allow to sit for 1-2 minutes.  Run a knife around the edge of a cake and invert ramekin on a plate.

*This depends how sweet you like it.  I accidentally added 2 tablespoons once and it was sweeter

**Baking time matters! Watch carefully so the cake is not underdone or overdone.  This is the trick I have found so it’s molten but still a little crunch on the outside.  Bake for 10 minutes at 350Β°F, then change temperature for 375Β°F for the last 2-3 minutes.  It takes some experimentation with your own oven.

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