I love making desserts and hubby loves eating them (shhhh, I do too). Having them once or twice a weekend would be fine, but when I make a cake, brownies, bread pudding or other sweet treat, it’s a piece a night for four or five nights as neither of us likes to waste food (that’s our story and we’re sticking to it!).
These little cakes are outrageously decadent and perfectly sized for two and so easy whip up. Make the cakes earlier in the day and then fifteen minutes before you want to serve dessert, make the ganache.
These ingredients are always stocked at the Alameda Grocery Outlet with different flavors of chips available depending on the season. The ones I used were actually caramel flavored. If I had used white chocolate chips, I’d have added an 1/8 of a teaspoon of vanilla. And if you are a chocolate aficionado, by all means do chocolate on chocolate!
When you make the ganache it will seem soupy upon removing the pan from the heat. Don’t be tempted to cook it longer; as it cools it will thicken. Cutting the cake in half (or even in quarters) is a must so that it can soak up the warm, gooey sauce, giving it a molten cake texture.
Variations: If you like a coffee flavor, substitute one tablespoon of cold coffee for one of the tablespoons of cream in the cake ingredients. You can do the same for the ganache. Try topping the cakes with crushed cookies or nuts to add a bit of crunch. And next time, I’ll add a dollop of freshly whipped cream.
- 1/4 cup unbleached flour
- 3 tablespoons white sugar
- 2 teaspoons unsweetened cocoa powder
- 1/8 teaspoon baking powder
- Pinch of salt
- 1/8 teaspoon vanilla
- 1/4 teaspoon apple cider vinegar
- 2 teaspoons vegetable oil
- 2 tablespoons milk
- 1/8 cup chocolate chips (your choice of flavors)
- Preheat oven to 350 degrees.
- Cut parchment paper circles to fit the bottom of two four-ounce ramekins.
- Whisk flour, sugar, baking powder, cocoa and salt until combined.
- Make a well in the dry mixture and slowly add vanilla, vinegar, oil and mild.
- Gently mix until combined; don’t over mix.
- Pour half of the mixture into each ramekin.
- Gently push 10-12 chocolate chips into the top of the mixure.
- Bake 15 – 17 minutes. Check for doneness by inserting a toothpick into the middle. If it comes out clean, they’re done.
- Cool for 15 minutes on a wire rack.
- 1 cup carmel or butterscotch chips
- 1 cup heavy cream
- 1 teaspoon butter
- Cut butter into small pieces and heat with cream in a small pan over medium heat until butter has melted and cream is thoroughly warmed, just before it comes to a boil.
- Place chips in a small bowl and pour butter/cream mixture on top.
- Let sit two minutes for chips to melt, then whisk until combined.
- Pour mixture back into pan and simmer over low heat for three minutes, stirring constantly. Mixture will deepen in color and will slightly thicken.
- Pour a 1/4 cup of the glaze onto the bottom of a small plate or bowl.
- Run a knife around the rim of the ramekins, gently remove the cake and discard the parchment paper. Cut cake in half and place on top of glaze.
- Pour the remaining glaze over the cake. Allow to sit for three minutes to thicken and cool.
A few pics of other great finds at our Grocery Outlet this week: Pitas stuffed with chicken, yellow pepper, mushrooms and avocados; polenta casserole.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.