Individual Chocolate Cake with Whipped Cream

from MarthaStewart.com by Ralph Rucci

Serves 2

Ingredients: Cake

1/4 cup unsalted butter, room temperature

cocoa powder, for dusting molds

2 ounces semi-sweet chocolate

1 large egg

1 large egg yolk

1/8 cup sugar

1 tsp all-purpose flour

Confectioners sugar, if desired for dusting finished cake

Ingredients: Whipped Cream

1 cup whipping cream

2 tbls sugar

Directions: Cake

Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft.

Direction: Whipped Cream

Take whipping cream and whip it using an electric mixer until firm and creating peaks. Add the sugar and beat again.

Serve whipped cream aside the warm cake – dust cake with confectioners sugar if desired.