The sauce and topping in this recipe are amazing, but if you’re short on time, the cake itself is so tasty you could serve it without the sauce and topping! If you want to add something to complement the lovely flavor, just throw in a scoop of vanilla ice cream and you’re good! One extra tip for you, though; make sure you always have the recipe at hand when you’re serving these to guests.
They are going to be begging you for it! I’ve made these on two occasions already, and had to write down the recipe to five people!
Check out what my friend Fred had to say about this recipe:
I was amazed by how chocolatey this yummy cake was!
Me too, Fred, me too!
Ingredients
CAKE:
Cooking spray
3/4 cup sugar, divided
1/2 cup water
2 tablespoons unsalted butter, melted and cooled
3 large egg yolks
2 ounces (about 1/2 cup) cake flour
1/3 cup unsweetened cocoa
Dash of salt
3 large egg whites
SAUCE:
1/4 cup water
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1 tablespoon unsalted butter
1/2 teaspoon cake flour
TOPPING:
2 large egg whites
2 tablespoons sugar
Mint leaves (optional)
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
3. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
4. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
5. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
6. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.
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Quick Tip: Be sure the cakes cool completely before removing from the ramekins, or you may lose some of your dessert!