Directions:
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 833.88 Kcal (3491 kJ) | ||
| Calories from fat | 433.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.2g | 74% | |
|---|---|---|---|
| Cholesterol | 187.38mg | 62% | |
| Sodium | 157.12mg | 7% | |
| Potassium | 152.68mg | 3% | |
| Total Carbs | 101.87g | 34% | |
| Sugars | 78.88g | 316% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 10.07g | 20% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 195.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 292.15 Kcal (1223 kJ) | ||
| Calories from fat | 151.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.89g | 74% | |
|---|---|---|---|
| Cholesterol | 65.65mg | 62% | |
| Sodium | 55.05mg | 7% | |
| Potassium | 53.49mg | 3% | |
| Total Carbs | 35.69g | 34% | |
| Sugars | 27.64g | 316% | |
| Dietary Fiber | 1.02g | 12% | |
| Protein | 3.53g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 10% | |
| Calcium | 68.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chocolate Graham Cracker Cake
Butter, Sugar, Eggs, separated, Graham cracker crumbs and 9 more.. -
G's Tres Leches Cake
White sugar, Unsalted butter at room temperature and 15 more.. -
Double Chocolate Eclairs
Butter or 1/2 cup margarine, Boiling water and 16 more.. -
Tres Leches Mini Cakes
Butter, softened, Sugar, Egg yolks and 13 more.. -
Japanese Fruit Cake II
Butter, Sugar, Egg yolks, All-purpose flour, Baking powder and 14 more.. -
Japanese Fruitcake
All-purpose flour, Raisins, Butter, White sugar and 17 more.. -
Chocolate Chip Cookie Dough Cupcakes
Unsalted butter, at room temperature and 24 more.. -
Japanese Fruit Cake
Butter, Sugar, Egg yolks, All-purpose flour, Baking powder and 14 more.. -
Whoopie Pies III
Butter, softened, White sugar, Egg, All-purpose flour and 10 more..
Also Try
-
Individual Chocolate Indulgence Cake
Bittersweet chocolate, Butter, unsalted, Sugar, Eggs and 6 more.. -
-
Individual Chocolate Truffle Cakes
Semisweet chocolate morsels, Heavy cream, Unsalted butter and 11 more.. -
-
Individual Chocolate Lava Cakes by Ghirardelli
Chocolate , baking bar bittersweet (60% cacao) and 8 more.. -
Ghirardelli Individual Chocolate Lava Cakes
Centers, Bittersweet chocolate, Heavy cream, Cakes and 7 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
