Mini Warm Chocolate Cakes

These are seriously one of my favorite things!  They are incredibly delicious.  If you love chocolate as much as I do, you have to give these a try.

To. Live. For.  

Enjoy!

Mini Warm Chocolate Cakes

Rich, chocolaty, and simply divine. 

Equipment: 6 Ramekins, Medium-Size Saucepan and Heat-Proof Medium-Size Glass Bowl or Double Boiler, Wooden Spoon, Medium-Size Mixing Bowl

·      14 oz. good quality chocolate bar, chopped or 1 ¾ cups chocolate chips

·      8 tablespoons pasture butter, plus extra for ramekins (See Resources)

·      ½ cup honey (I use local clover creamed)

·      2 pastured eggs (See Resources)

·      3 tablespoons sprouted brown rice flour (See Resources)

·      ½ teaspoon gluten-free vanilla extract (I use Simple Organic)

·      1/8 teaspoon Celtic sea salt (See Resources)

·      Water

1.    Preheat oven to 400 degrees F.

2.   Grease ramekins with butter, set aside.

3.   Add a small amount of water (about 2 cups) to a double boiler (or if you’re like me and don’t have a double boiler, use a medium-size saucepan, add about 2 cups water to the pan and place a heat-proof glass bowl over the top of the pan).

4.   Add chocolate, butter and honey to the double boiler or glass bowl.  Place over medium-low heat.  Stir with a wooden spoon until everything has melted and is smooth and shiny.  Set aside to cool for about 5 minutes (if using a glass bowl, remove the bowl from the saucepan, if using a double boiler, remove the top part and set aside). 

My favorite helper.

5.    In a separate bowl, crack eggs, break yolks with a fork and mix.  Add sprouted brown rice flour, vanilla and salt, stir to combine.

6.   Once chocolate mixture has slightly cooled, add a small amount to the egg mixture.  Stir to combine, add a little bit more of the chocolate mixture, and again, stir to combine.  Adding the small amount in the beginning keeps the eggs from “cooking.”  Add the remaining chocolate mixture and stir to combine. 

Little Love slowly adding the chocolate mixture to the egg mixture.

7.   Divide evenly into 6 ramekins. 

8.   Place in preheated oven and bake for 15-20 minutes.  Tops should be cracked and insides should be hot and gooey. 

9.   Serve hot.  Turn ramekin upside down onto serving plate, the little cake will slip right out. 

Warm Chocolate Cake w/ Vanilla Ice Cream and Strawberries.

Enjoy every bite!

Yield: Makes 6 mini cakes.

Optional Toppings: These taste wonderful with a little bit of medium-ground Himalayan Pink Salt on the top.  Serve alone or with fresh berries, fresh berry sauce, vanilla ice cream or homemade whipped cream. 

Note: These are meant to have a soft, gooey center.  The edges should form a nice “crust” and the inside should be very soft.  Do not overcook.    

Storage: These are delicious cold too!  They become more like a fudge cake.  Store in an airtight container in the refrigerator.  Eat cold or reheat at a low, warming temperature in the oven for a couple of minutes.  They are still just as good the second day. 


This post is part of Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival at Hartke Is Online, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks, Full Plate Thursday @ Miz Helen's Country Cottage, Pennywise Platter Thursday @ The Nourishing Gourmet, and Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.