Ingredients
Scale
- 8 ounces semi-sweet chocolate
- 1 stick butter
- 3/4 teaspoon vanilla extract
- 6 tablespoons maple syrup
- 3 tablespoons whole wheat pastry flour
- 1/4 teaspoon salt
- 4 eggs
To coat ramekins or muffin tins:
- Butter
- 1 tablespoon cocoa powder
Optional Garnish:
- vanilla ice cream (whipped cream, or powdered sugar)
Instructions
- Melt chocolate and butter (best done using a double-boiler) and mix completely with no lumps. Stir in vanilla extract and maple syrup. Pour chocolate mixture into the bowl of a stand mixer.
- Sift together flour and salt. Mix into the chocolate batter using the whisk attachment. Then whisk in egg one at a time, blending about 15 seconds after each addition.
- Beat the batter on high speed until it lightens in color and becomes thick and creamy (about 4-5 minutes). Chill the mixture for at least 20-30 minutes.
- While the mixture is chilling preheat the oven to 375 degrees F. Butter eight, small, 6-ounce ramekins. If you don’t have ramekins, use a standard 12-cup muffin pan instead.
- Spoon batter into each ramekin until it’s about 2/3 full—a 4-ounce scoop makes this super easy. Bake for about 12-14 minutes—the outside should be cake-like while the center should be wobbly. If you want a firmer, less gooey cake, cook for up to 16 minutes.
- Let cool for 5 minutes. Serve warm in the ramekin or if you prefer loosen the edges of the cake with a knife and turn each ramekin upside down on a dessert plate. When the cake releases from the ramekin, garnish with optional ice cream, whipped cream, or powdered sugar.
Notes
We recommend organic ingredients when possible.
Gluten-Free Option: If you’re avoiding gluten in your diet, simply replace the whole-wheat pastry flour with almond flour and make sure you use gluten-free chocolate.
Ramekins definitely work best for this recipe since transferring each cake to a plate is more challenging when you have a whole tray of cakes baked in muffin tins.
This recipe was adapted from an Alton Brown recipe presented on the Food Network.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert/Treats
