This was a recipe I tried over the weekend. If you would like to make it gluten-free, try Domino Confectioners sugar. The directions seemed easy but since I’m a novice cook, I was a little worried about how it would come out. A few of the mini cakes sunk in the middle but when I added the frosting, nobody ever knew.
It reminded me of Julia Child once saying “One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”
This was also a woman who said “I think every woman should have a blowtorch.” I love you, Julia! This cake is so good and the buttercream frosting is divine. Enjoy!
For the Cake…
10 ounces (about 2 cups) semisweet chocolate
5 ounces unsalted butter
6 eggs, at room temperature
1/2 cup granulated sugar
Preheat the oven to 350°F. Thoroughly butter 10 ramekins with butter and dust with flour.
In a small saucepan over very low heat, melt chocolate and butter together.
While mixture is melting, whip eggs in a stand mixer at high speed.
After about 3 minutes, when eggs start to become thick and pale, add sugar slowly.
Continue whipping on high until the mixture is thick, pale, and ribbony, about 6-8 more minutes.
Slowly fold melted chocolate into the egg-and-sugar mixture, gently turning with a rubber spatula so that batter stays light and airy.
Evenly pour batter into the prepared ramekins and place them on a large cookie sheet.
Bake for 20 minutes, then remove from oven and let cool completely.
While cakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk and vanilla extract, and continue beating on high until the frosting is thick and light, about 5 minutes.
When the cakes are cooled completely, pipe even amounts of the frosting on top of each ramekin.