Some time ago a friend gave me a cookbook with recipes written by people from a town in Wisconsin where I used to live. I love this cook book! It’s pretty humble but there are so many great ideas. One of my favorites is this simple yet sophisticated chocolate dessert. With just 6-7 ingredients you can have wonderful treat in no time that is classy and downright yummy.
I have made this recipe many times for special occasions like Valentine’s dinner and birthday parties. This was always a hit at my parties and also at the university restaurant I used to work at.
The original recipe is great but — as always — I have found over time that it’s even better if you make some changes. First, I like to use two kinds of chocolate chips — semi sweet and milk chocolate — instead of bitter-sweet chocolate bars. Partly this is because I always have chocolate chips on hand, but I also like chocolate chips because they are the perfect size for these cakes. Second, I like to use four jumbo eggs as opposed to 3 whole eggs and then 3 egg yolks (requiring 6 eggs altogether). Finally, I also like to add extra vanilla for its richness and flavor.
This dessert is a lot more sophisticated than a cupcake or brownie cake, but isn’t much harder to make. Try this whenever you get a chocolate craving or just want to try something new!
- 1/2 cup Hershey’s milk chocolate chips
- 1/2 cup Hershey’s semi-sweet chocolate chips
- 10 tbsp. unsalted butter
- 1 tsp. vanilla
- 4 jumbo eggs
- 11/2 cups powdered sugar
- 1/2 cup flour
- powdered sugar
- vanilla ice cream
- whipped cream
Preheat oven to 450 degrees. Grease seven 1/4 cup soufflé dishes or custard cups.
Melt butter and both chocolates in a heavy bottom saucepan over low heat. Stir in vanilla, then cool the mixture slightly.
Whisk eggs in a large bowl until blended, using a hand held blender. Whisk in powdered sugar, then chocolate mixture, and mix well. Fold in flour, then divide the batter into the seven prepared dishes.
You can prep this dish up to this point and keep it in the refrigerator for a day keeping it covered. Just make sure to bring it to room temperature before you bake.
Bake in preheated oven for 11-13 minutes, or until the sides are set but the center remains slightly soft. I did mine for 11 minutes. Cool for 3-5 minutes, then run a small knife around cakes to loosen. Transfer the cakes upside-down on to serving plates. Gently remove dish from cake.
Sprinkle powdered sugar lightly over the cake and serve with ice cream and whipped cream!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!