Self-Saucing Chocolate Cake
Self-Saucing Chocolate Cake
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| Yield: | 4 servings |
Ingredients
Batter
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/4 cup Double-Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
- 1/4 cup almond flour or hazelnut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 3 tablespoons melted butter or vegetable oil
- 1 large egg
- 1/2 cup milk
Topping
- 1/2 cup sugar
- 2 tablespoons Double Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
- pinch of salt
- 1 cup hot milk or hot water
Directions
1) Preheat the oven to 350°F. Grease four 1-cup ramekins or oven-safe mugs.
2) To make the cake: Mix together the flour, sugar, cocoa, nut flour, salt, and baking powder.
3) Whisk in the vanilla, melted butter or oil, egg, and milk.
4) Divide the batter between the prepared ramekins or mugs, using about 1/3 cup batter in each.
5) To make the topping: Whisk together the sugar, cocoa, and salt.
6) Divide among the ramekins or mugs, using two heaping tablespoons for each.
7) Top each ramekin or mug with 1/4 cup boiling water. Place on a baking sheet.
8) Bake the cakes for 18 to 22 minutes. The cake should be puffy, with some liquid boiling up around the edges.
9) Serve hot or warm. Top with whipped cream, a toasted marshmallow, ice cream, or a splash of Irish Cream, if desired.
Yield: 4 servings.
Reviews
02/15/2012- It tasted chocolatey but the texture was more like a pudding than a cake
02/14/2012- VERY DISAPPOINTING! I used black cocoa as called for in the recipe. The chocolate flavor was bland. The dish was too salty and not sweet enough. Also, I used milk in the topping. There was no sauce...just a moist cake. REALLY NOT the Valentine's Day dessert I had expected and hoped for.
I am sorry to hear of the disappointment. But I am confused. This recipe does not call for Black Cocoa Powder: http://www.kingarthurflour.com/recipes/self-saucing-chocolate-cake-recipe Using all Black Cocoa will definitely change the flavor profile. The lack of sauce may be related to the method you used to measure the flour. Here is the method we use in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html If you "dip" the flour directly into the cup, you'll have about 20% too much. Hope this helps. Frank @ KAF.
05/05/2011- Very easy to make. Great with vanilla ice cream!
- 02/11/2011
- This is delicious and easy. I utilized extra all purpose flour in place of the hazelnut flour, and used hot water for the sauce. I even warmed it in the microwave a few days later and served it with ice cream. They are a perfect treat!
- 01/21/2011
- I felt the portion size was too big. 1/4 c. (or less) of the batter in a smaller ramekin and a corresponding smaller amount of topping and hot milk or water would have been more reasonable. It was very rich and chocolaty; I used milk with a little amaretto for the topping rather than water and a scoop of ice cream. My husband practically licked the bowl.
- 01/03/2011
- This recipe is great and oh so easy. I served it with whipped cream and everyone loved it. I will make it again!
