MINI CHOCOLATE CAKE RAMEKIN RECIPES
INDIVIDUAL CHOCOLATE CAKES RECIPE | MARTHA STEWART
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
- Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
- Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
- Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
- Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.
CHOCOLATE MINI CAKES RECIPE - BETTYCROCKER.COM
These aren't your average chocolate cakes! Decorated with bright hues of pretty frosting, these mini desserts will wow everyone at your next party.
Provided by Betty Crocker Kitchens
Total Time 2 hours 45 minutes
Prep Time 35 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
- Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
- Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
- Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.
Nutrition Facts : Calories 930 , CarbohydrateContent 150 g, CholesterolContent 110 mg, FatContent 7 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 118 g, TransFatContent 1 g
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INDIVIDUAL CHOCOLATE CAKES RECIPE | MARTHA STEWART
These molten lava-inspired cakes are the ultimate rich and decadent chocolate dessert. This recipe is courtesy of fashion designer Ralph Rucci.
From marthastewart.com
Reviews 2.8
Category Cake Recipes
From marthastewart.com
Reviews 2.8
Category Cake Recipes
- Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.
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