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Extra Moist Chocolate Cakes
Serves 6.
It’s not the most calorie-conscious dessert, but these silky cakes are the epitome of #epicchocolate. It’s a decadent way to spread the love at the end of the day. If needed, an all-purpose gluten-free flour blend can be used.
[callout]
Tip
When chopping chocolate for the purpose of melting, you want to do so carefully. Having your chocolate ready to go in small, uniform pieces means it will melt faster and more evenly and be less prone to overheating. [/callout]Advertisement
Ingredients
- 4 oz (113 g) dark chocolate, chopped
- 1/4 cup (60 mL) unsalted butter, chopped
- 2 tsp (10 mL) instant espresso powder, optional
- 1 organic egg
- 1 organic egg yolk
- 1/3 cup (80 mL) granulated sugar
- 2 Tbsp (30 mL) whole wheat pastry flour or spelt flour
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) cinnamon
- 1/8 tsp (0.5 mL) salt
- 1 cup (250 mL) raspberries
- 1/4 cup (60 mL) cacao nibs, optional
Nutrition
Per serving:
- calories 381
- protein 10g
-
fat
27g
- saturated fat 14g
- trans fat 0g
-
carbohydrates
25g
- sugars 17g
- fibre 4g
- sodium 85mg
Directions
01
In heatproof bowl set over pan of gently simmering water, melt chocolate and butter, stirring consistently until melted. Or place chocolate and butter in microwave-safe bowl and microwave on high power in 20-second intervals, stirring between each interval until melted. Let cool.
02
If using espresso powder, dissolve it in 2 Tbsp (30 mL) boiling water. Let cool.
03
In large bowl, use electric mixer or handheld whisk to beat together egg, egg yolk, and sugar until thickened and paler in colour. Gently stir in melted chocolate (and espresso, if using). Fold in flour, vanilla, cinnamon, and salt.
04
Divide mixture among 6 standard-sized greased or paper-lined muffin cups. Set tray in refrigerator for 30 minutes before baking.
05
Heat oven to 375 F (190 C). Bake cakes for 8 minutes, or until edges are set but centres are still soft to the touch and appear undercooked. Let cool in the refrigerator for 15 minutes before unmoulding. Serve garnished with raspberries and, if desired, cacao nibs.
