Baked Chocolate Cakes for Two

Two small chocolate cakes use the saved butter-and-chocolate formula, with a fully baked center rather than deliberately underdone batter.

Ingredients

• Cooking spray for the ramekins
• Unsweetened cocoa powder for coating
• 4 tbsp unsalted butter (1/2 US stick)
• 2 oz bittersweet chocolate, chopped
• 1 large egg
• 1 large egg yolk
• 3 tbsp granulated sugar
• A pinch of salt
• 2 tbsp all-purpose flour
• Fresh raspberries, to serve
• Confectioners' sugar, to finish

Instructions

1. Prepare the dishes. Heat the oven to 425°F. Spray two oven-safe 6-ounce ramekins, coat their interiors with cocoa and shake out the excess. Set them on a baking sheet.
2. Melt gently. Put the chocolate and butter in a heatproof bowl above barely simmering water, without touching the water. Stir until smooth, then remove the bowl and let it cool until warm rather than hot.
3. Make the batter. Beat the egg, yolk, granulated sugar and salt with a hand mixer for about 2 minutes, until thickened and pale. Mix in the warm chocolate at low speed. Sift in the flour and fold only until no dry pockets remain. Do not taste the batter.
4. Bake through. Divide between the ramekins. Begin checking at 10-12 minutes, but continue baking until the centers are set, not liquid batter, and a skewer shows moist crumbs rather than wet flour batter. Confirm the centers reach at least 160°F for the egg component; temperature alone does not replace checking that the flour batter is fully baked.
5. Plate carefully. Wait at least 1 minute, then loosen the edges. Use oven mitts to invert onto plates, or serve directly in the ramekins. Add raspberries and confectioners' sugar.

Notes

• This adaptation intentionally does not promise the source's molten center. Keeping the original egg and flour amounts while baking them through produces a different texture.
• Filled ramekins may be covered and refrigerated for up to 2 hours before baking. Cold batter takes longer; do not assume an additional 1-2 minutes guarantees completion.
• Do not home-heat-treat flour as a shortcut for serving raw batter. See FDA flour guidance and egg safety guidance.
• Butter and chocolate can contain milk; eggs and wheat flour are also present. Check chocolate and spray labels for allergens.

Storage

Refrigerate the fully baked cakes in covered containers at 40°F or below within 2 hours, or within 1 hour above 90°F. Use within 3-4 days. Serve chilled, or reheat portions to 165°F if serving warm. Freeze without berries or sugar garnish and thaw in the refrigerator; add the garnishes when serving.

FDA cooked-egg storage guidance.

Attribution

Adapted from Kardea Brown / Food Network; fully baked variation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.