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Happy Valentines: Fudgy Chocolate Cakelets

flourless chocolate cakeSpur of the moment, I decided to bake a special Valentines dessert for my family thirty minutes before dinnertime. I wanted something chocolaty that would be on the table in 30 minutes. “Fudgy Chocolate Cakelets” is the answer. It took 10 minutes to whip up. Not only is it quick, it’s HEAVENLY (yes, I’m shouting). They’re like a cross between a flourless chocolate cake and a soft-centered molten cake, minus the molten. It melts in your mouth!

These cakelets are best when using high-quality chocolate, and, in this case, margarine = bad. They are best served warm with whipping cream or ice cream. For an extra special dessert, try topping with Alton Brown’s chocolate ganache below. Depending on how you want to serve them, they could be baked in ramekins or lined muffin tins. The recipe says this makes 6 cakelets, but I stretched it to 10 smaller cakelets. I served them stacked with whipping cream.

Enjoy!

Fudgy Chocolate Cakelets

From theKitchn

3 ounces semi-sweet chocolate
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1/4 cup cocoa powder
1/4 cup cake flour (in a pinch, you could use all-purpose)

Heat the oven to 325°F and line muffin pan with paper liners. Lightly spray the liners with baking spray. If using ramekins, prepare them as desired.

Place the chocolate and butter in a 1-quart saucepan over medium heat. Melt the butter and chocolate, stirring frequently. As soon as both are completely melted, turn off the heat. Stir in the brown sugar and white sugar, as well as the vanilla and salt. Stir in both eggs, and the cocoa powder and cake flour.

Divide the batter evenly among the cupcake liners, filled to the half way line. Bake for 15 to 20 minutes, or until the middles of the cakelets are just barely set. Watch carefully, do not overcook. 

Serve warm with a touch of whipped cream or ice cream.

Chocolate Ganache by Alton Brown

Ingredients

  • 3 tablespoons corn syrup
  • 6 ounces heavy cream
  • 12 ounces dark chocolate, chopped into small pieces
  • 1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
4 Responses to “Happy Valentines: Fudgy Chocolate Cakelets”
  1. Sherri Lee says:

    Since you felt it necessary to SHOUT about how heavenly these are, I will be making them tonight 🙂

  2. ….and? These things even convenient, I made them last night and served them to friends tonight. I just microwaved them slightly to “reactivate” the soft center. Woohoo!

  3. Sherri Lee says:

    These were fantastic! And you are right, they are great refrigerated and microwaved the next day! thanks!

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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