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Individual Chocolate Cakes

57

This recipe for individual chocolate cakes is courtesy of fashion designer Ralph Rucci.

  • Yield: Makes 4

Source: The Martha Stewart Show, September Fall 2008

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for molds
  • Cocoa powder, for molds
  • 4 ounces bittersweet chocolate
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 teaspoons all-purpose flour
  • Confectioners' sugar, for serving

Directions

  1. Preheat oven to 450 degrees.

  2. 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.

  3. Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.

  4. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.

  5. 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.

  6. 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.

Reviews Add a comment

  • lizzzard
    19 FEB, 2011
    These cakes are so good and so easy!! They took no time at all to cook or to eat!!
    Reply
  • pamcake318
    15 JAN, 2011
    This is so easy and delicious. the ingredients are really simple, but this dessert is fabulously elegant. I have given these little cakes away before and everyone loves them! If I ever need a good recipe for something I always come out here. My motto for the kitchen is, "When in doubt, ask Martha." :D
    Reply
  • CookieMonster81
    13 FEB, 2009
    I just made this last night for my friend and we both loved it! Simple ingredients and no-fuss. I placed some whipped cream on the side, but next time I would probably serve it with a raspberry sauce as well. It was so easy and turned out delicious! Also, to respond to the note below, I used 2 tsp and had no problems with it.
    Reply
  • knarrster
    3 FEB, 2009
    Has anyhone noticed that the video states 2 Tbsp of flour and the recipe states 2 Tsp? Which is correct?
    Reply
  • xXDanielaXx
    4 OCT, 2008
    it's so yummy :) i'm in heaven :P
    Reply
  • JerriDavis2
    29 SEP, 2008
    This cake is wonderful! I made this for my In-Laws and they felt as though they were eating something from a specialty bakery! I make a simple raspberry sauce, and using a bottle with a tip, made designs on white plates before placing the cake on top. I dusted with 10x sugar, placed a dollop of whipped crean on the side, and placed a few more berries on the cake and cream for color! This is a recipe I will use again and again! Everyone loved it... especially me!!!
    Reply
  • NFedco
    24 SEP, 2008
    This is basically the same recipe as "Jean-Georges's Warm Soft Chocolate Cakes" which is also on this site. Jean-Georges's recipe calls for 2 teaspoons all-purpose flour plus more for dusting the molds. All ingredients are the same, cooking time is a little different. It's a good comparison if you have any questions concerning Ralph Rucci's recipe.
    Reply
  • susiehomemaker4joe
    23 SEP, 2008
    As experienced cooks, my friend Sheila and I added a bit more flour and baked it for 12 minutes instead of ten and they were perfect. Since they have to be made right before you eat them, this was great fun to do while the husbands played chess. Delicious food, great company and good entertainment. What could be better? Susan Yarina
    Reply
  • vickiwms
    20 SEP, 2008
    I watched the segment a few times. He clearly said 2 Tablespoons flour, but added a tiny amount to the mixer, so perhaps 2 teaspoons is correct. One stick butter is used in the recipe, and additional butter is needed for the ramekins. Using cocoa instead of flour to dust the ramekins prevents white streaks on chocolate cakes once they are turned out of the pan. (If you are frosting a regular cake, it won't make a difference).
    Reply
  • kulu
    20 SEP, 2008
    This is a great little cake which I also saw on Oprah a few years ago-it was called Choco-Hoto-Pots. Yes, I agree that Martha was rude in cutting him off which isn't the first time she's been rude to a guest.
    Reply