Amaaazing recipe! Elegant and decadent, and so quick! I will definitely make these cakes again. I used margarine and half a pack of semisweet chocolate chips, and I didn't have ramekins so I used a muffin tray. The batter perfectly filled 7 of the muffin wells (the cake doesn't rise, so feel free to fill to the top), and I let them bake for 8 minutes. When they were done, I left the whole tray upside down on a cutting board for half a minute, then pried the cakes out using two mini-spatulas as tongs. They were for a surprise party so I immediately hid them in the fridge, which meant that when we ate the cold cakes afterwards, the centres weren't gooey, but the texture was still wonderfully rich and heavy in a way that seemed gourmet. I got rave reviews and the birthday girl couldn't believe they weren't from a store! (Note: I also sprinkled the cakes with powdered sugar, which made them look gorgeous but turned out to be a big mess when the candles were blown out and sugar got everywhere!)
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Amaaazing recipe! Elegant and decadent, and so quick! I will definitely make these cakes...