Chocolate Cake Recipes

Ingredients

Cakes:
6 oz chocolate, cut into bits
1/2 cup (heavy) cream
4 oz butter
2 tablespoons cocoa powder
4 eggs
1/2 cup granulated sugar
1 tsp vanilla
4 tablespoons flour, sifted

Cappuccino Meringue:
1 cup granulated sugar
1/4 cup water
1 tsp coffee extract, or instant coffee
1 tsp cocoa powder
4 large egg whites

Method

1. In a bowl, combine the chocolate, cream, butter, and cocoa powder. Place the bowl over a pot of simmering water and slowly melt the chocolate and butter. Stir until smooth. Remove from the heat and allow to cool to room temperature.
2. In a separate bowl, combine the eggs, sugar, and vanilla. With an electric mixer, beat the eggs and sugar at high speed until they form a thick pale ribbon, about 6 to 8 minutes. The mixture will triple in volume.
3. Gently fold the whipped eggs into the chocolate mixture; then gently fold in the flour. Chill the batter for about 20 minutes.
4. Spoon the batter into 4 buttered 1-cup ramekins and bake for approximately 25 minutes at 350 F.
5. Allow to cool approximately 30 minutes. The tops of the cakes will settle and create a depression. Run a knife around the edges of the cups and gently turn the cakes out of the cups. Arrange the cakes, top side up, on a sheet pan and reserve until ready to serve.
6. To serve, fill the depressions in the cake tops with the Cappuccino Meringue (see below).
7. Bake the cakes at 400 F for 5 minutes. Serve immediately while the meringue is soft and runny.

Cappuccino Meringue:

1. Combine the sugar and water and bring to a boil. Stir in the coffee extract (instant coffee) and cocoa powder.
2. Whip the egg whites until they hold soft peaks.
3. While continuing to whip the whites, pour the hot sugary mixture in a steady strea. Whip the whites until they are glossy and have cooled to room temperature.

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