There is something lovely about serving individual cakes or tarts as deserts, my dream is to find little mini cheesecake tins so I can serve wee individual cheesecakes sometime, I am pretty sure I saw one that looked like a giant muffin tin but with nine loose bottomed spaces for each mini cheesecake however I may also have dreamt this.
These mini chocolate cakes have only five ingredients and are simple to make, they work well with Gluten Free flour and when served up still warm from the oven, with a generous pouring of caramel sauce and a good dollop of softly whipped cream are comforting and delicious. They are great to serve as part of a dinner party menu as they can be left in the fridge in their ramekins for 24 hours before baking, this means you can prep them the day before and pop them in the oven to bake at the end of your meal while you are making the caramel sauce and the kettle is boiling for coffee.
These cakes are from David Lebovitz and are as delicious as everything else I have tried from My Paris Kitchen
Individual Chocolate Cakes
250 grams dark chocolate broken in to pieces, I used 75 % cocoa content
85 grams salted butter
5 large eggs
85 grams icing sugar
90 grams Doves Farm Gluten Free Self -Raising Flour
• Butter 8 ramekin dishes or mini cake molds, line the base with a circle of baking parchment cut to size and dust each buttered mold with cocoa powder
• Place the butter and chocolate in a bowl over a pan of gently simmering water and allow to melt together. Once melted remove from the heat and stir until smooth and combined.
• Place the eggs and the icing sugar in a bowl and beat until thick and pale in colour, this will take about five minutes
• Sift over the flour and with a low speed on your mixer gently mix in the flour
• Spoon one quarter of the egg batter in to the melted chocolate and fold until mixed, this will cool and lighten the chocolate, then spoon this mixture back in to the batter and fold gently until fully combined
• Spoon the mix into your prepped ramekins and place them in the fridge to chill. You should chill them for a minimum of 3 hours and up to 24 hours, the longer the better.
• When you are ready to bale pre heat your oven to 180 / 350 / Gas 4
• Place the ramekins in the oven, it makes life easier if you put all the ramekins on a flat baking sheet as you can get them in and out of the oven in one go.
• Bake for 12 to 13 minutes until you have a cake that is firm at the edges but still slightly soft in the centre. If you have only chilled the cakes for 3 hours check the bake after 10 minutes as they may need less cooking time and you don’t want an over baked, dry cake
• Allow the cakes to rest for five minutes and then run a flat knife around the edge of each cake and pop it out of the mold, peel the baking parchment off the bottom of each cake and set the cakes on the serving plates.
While the cakes are baking you can make the caramel sauce
Salted Butter Caramel Sauce
I cup of sugar
½ cup of water
85 grams of salted butter, cubed
½ cup of double cream
• Place the sugar and the water in a high sided heavy bottomed pan over a medium heat, swirl the pan occasionally to make sure the sugar and water combine and then allow to bubble together, until you have a deep golden amber liquid
• Remove the pan from the heat and use a whisk to stir in the cubes of butter, this will make the caramel bubble up and is why you need a high sided pan.
• When all of the butter is incorporated pour in the cream and stir until combined.
• If your caramel seizes place the pan over a gentle heat and stir until the hard lump of caramel dissolves.
When you are ready to serve pour the warm caramel sauce over the warm cake and add a spoon of softly whipped cream or a scoop of vanilla ice cream.
This is a great desert for Winter or to cheer up these rainy Summer evenings!