Two Small Chocolate Cakes

• servings: 2 servings
• total time: 30 minutes

Ingredients

one 4-ounce bar (113g) semi-sweet chocolate*

1/4 cup (60ml) heavy cream*

3 Tablespoons (36g) packed light brown sugar

2 Tablespoons (30ml) vegetable oil*

2 Tablespoons (30ml) beaten egg (crack 1 egg, beat it, and use 2 Tbsp)

1/2 teaspoon pure vanilla extract

6 Tablespoons (46g) all-purpose flour (spooned & leveled)

1/4 teaspoon baking powder

1/8 teaspoon baking soda

Directions

Spray two 6-ounce ramekins lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Preheat oven to 350°F (177°C).

Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Set the other 2 ounces aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tablespoons of beaten egg, and vanilla extract until combined. Set aside.

In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full. Cut the remaining 2 ounces of chocolate in half. Drop each piece of chocolate into the centers of the filled ramekins and use a spoon to fully submerge the chocolate.

Bake for 15–16 minutes, rotating the pan at the 8-minute mark. The centers will be slightly gooey, with melted chocolate inside. Serve warm.