If you prefer a more soufflé-like cake, add all of the chocolate into the egg mixture during step 3. Using a high-quality chocolate makes all the difference.
3 tablespoons unsalted butter
2 tablespoons canola oil
3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
3 ounces whole-wheat pastry flour (about 2/3 cup)
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 large eggs
Baking spray with flour
Powdered sugar (optional)
How to Make It
Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.
Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
Preheat oven to 400°.
Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.
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This is a good recipe and has great flavor. However be careful, it is a bit tricky to get the cakes out of the ramekins. First, buy the spray with the flour! This is one time when I am willing to conceed, science and technology have a leg up over grandma when it comes to greasing and flouring pans. Second, if you leave them in the fridge for longer than an hour increase the time sitting at room temp. I did 15 min and then 13 min cooking. This was not enough to get them cooked. Had to put them back in the oven for about 7 extra minutes. Finally, let sit for 5 min after baking before removing from ramekin
I had to do a few substitutions. Instead of the nonstick spray with flour, I greased and floured it myself. I could not find pastry flour at the store so I looked online and used half all purpose flour and half cake flour which was supposed to be a fairly good option. My cakes did not look anything like the picture. I couldn't get them out of the ramekins and they were undercooked they looked absolutely awful! Fortunately, the taste made up for that! Extremely rich and chocolatey.I would like to try it again following the recipe exactly to see if I can master it. I appreciate the recommendations of others. I will add that you do need to cover them with plastic wrap before putting them in the refrigerator. Mine became a little crusty. They are absolutely delicious though!
Made these for our dinner group and they received rave reviews. This is to die for! Left them in the refrigerator all day and after the 15 minutes at room temp wait, popped them in the oven. They didn't all come out of the ramekins perfectly but it was easy to disguise that with the powdered sugar. Impressive presentation. Fairly easy to make.
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