Two Small Chocolate Cakes

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3 oz (85g) semi-sweet chocolate (¾ of a standard baking chocolate bar)

¼ c (60ml) heavy cream

3 Tbsp (36g) packed light brown sugar

2 Tbsp (30ml) vegetable oil

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

½ tsp pure vanilla extract

6 Tbsp (46g) all-purpose flour (spooned and leveled)

¼ tsp baking powder

⅛ tsp baking soda

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1. Preheat oven to 350°F/175°C. Lightly grease two 6-oz ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.

2. Coarsely chop 2 oz (57g) of semi-sweet chocolate. Reserve 1 oz (28g) for step 5 (don’t chop).

3. 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.

4. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tbsp of beaten egg, and vanilla extract until combined. Set aside.

5. In a small bowl, whisk the flour, baking powder, and baking soda together.

6. 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.

7. Pour evenly into the ramekins; they should be just about ¾ of the way full.

8. Cut the remaining 1 oz of chocolate in half. Place a piece of chocolate (½ oz/14g) into the center of each filled ramekin and use a spoon to fully submerge the chocolate.

9. Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark.

10. Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.

Tags: baking, cake, chocolate, dessert, nut-free, quick, vegetarian

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