The Cooking Chronicles: Individual Chocolate Cakes

While my Mum was busy carving and plating a Greens, Eggs and Ham duck she had roasted, I started on a quick dessert I had caught on a segment of Martha Stewart Living for Individual Chocolate Cakes.

A run to the supermarket gave me all of the ingredients I would need, and though I probably should have included a Pyrex glass bowl on that list (I cracked yet another non heat-proof one), my second batch escaped similar oversights.

After I combined all of the ingredients, I poured the mixture into four ramekins and put them in the fridge for safe keeping until we finished with the main course. When the plates were cleared, I turned on the oven and baked the cakes for the recommended ten minutes.

While two of the cakes came out perfect, the other two were still a bit underdone in the centres, and oozed a thick (warm) chocolate batter as I inverted them onto plates. That was a good time to rework the word “lava” into the name of the cakes I presented to my family, and they didn’t know the difference. Done again, I would have left them in the oven a touch longer, though really, the cakes were fine moist, especially when served with vanilla ice cream.

This would be a great dessert for a girls night in or an evening in front of the fire – pulled out from the fridge and into the oven when indulgence is called for.

Individual Chocolate Cake

One thought on “The Cooking Chronicles: Individual Chocolate Cakes

  1. hello! I saw the recipe and video and like to try it but i’m confused as to whether i should use 2 tablespoon or 2 teaspoon of flour. Can you pls help me? Thanks 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s