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Warm Individual Spiced Chocolate Cakes

Adapted from The Great Book of Chocolate (Ten Speed) Robert Sternberg, who founded ScharffenBerger chocolate, told me the recipe which I based this version on, was the best individual chocolate cake he’d ever had. Which was pretty high praise! The great thing about these hyper-chocolate cakes is they can be made in advance, left at room temperature for an hour or two, then cooked at the last minute. You can also refrigerate them and let them come to room temperature before baking them off. I like to serve them with cool sorbet alongside, as a contrast to the rich, deep chocolate flavor. Chocolate sauce is optional, but always welcome.

Course: Cake , Others

Ingredients

  • 10 ounces (285g) Xocopili or bittersweet chocolate, chopped
  • 4 tablespoons (60g) salted butter
  • 4 tablespoons (50g) sugar divided
  • 4 large eggs separated, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon brandy or rum
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • big pinch of ground cloves
  • a few turns freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400F (200C).
  2. Butter six heatproof coffee or custard cups. Dust the insides with sugar and tap out any excess.
  3. In a medium-sized bowl, melt the chocolate and butter over a pan of simmering water, stirring until smooth. Remove from heat and stir in half of the sugar, then the yolks. Then mix in the vanilla, brandy, and spices.
  4. In a clean, dry bowl, whip the egg whites until fairly stiff. Beat in the sugar, and whisk until the whites form soft, droopy peaks.
  5. Fold one-third of the egg whites into the chocolate mixture, then fold in the remainder, just until incorporated. Don’t overfold.
  6. Divide the batter into the prepared cups.
  7. Bake the cakes for 10 to 12 minutes, just until the tops feel firm. Once done, remove the cakes from oven and cool for a minute before serving.

Notes

  • Serving: If you wish, unmold the cakes onto plates for serving, or serve as is. Top with a scoop of ice cream, sorbet, or a dollop of whipped cream.