Best Individual Chocolate Cakes Recipes

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
• Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400 degrees F.
• Spray six 4-ounce ramekins or custard cups with cooking spray.
• Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
• With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
• Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
• Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL DARK CHOCOLATE PUDDING CAKES

Steps:

• Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
• Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
• Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
• Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.

INDIVIDUAL CHOCOLATE LAVA CAKES WITH CARAMEL SAUCE

Steps:

• Butter six 8-ounce ramekins and dust with sugar; set aside.
• In medium bowl, beat butter, brown sugar, eggs, egg yolk and 1 tablespoon vanilla with electric mixer on medium speed 2 minutes or until smooth. In another medium bowl, mix flour, cocoa and baking powder. Add to butter mixture and beat on low speed about 1 minute until smooth.
• Divide batter equally among ramekins. Cover with plastic wrap and refrigerate 1 hour.
• In 2-quart saucepan, heat granulated sugar, corn syrup and water to boiling over medium heat. Boil uncovered 15 minutes or until mixture turns deep golden brown. Add whipping cream and stir until smooth. Remove from heat and add 1/2 teaspoon vanilla. Cool to room temperature before serving, about 45 minutes.
• Heat oven to 350°F. Place ramekins in two 13x9-inch pans or pan with low sides. Bake 25 to 30 minutes or until outside edges are firm and centers are still soft and creamy. Do not overbake.
• Place ramekins on serving plates. Split center of each cake and pour about 2 tablespoons sauce inside each. Serve immediately.

INDIVIDUAL CHOCOLATE LAVA CAKES BY GHIRARDELLI

Steps:

• Directions.
• To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

GHIRARDELLI® INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed. Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth. In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• Heat oven to 425*F.
• Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl). Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
• With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk). Slowly add the chocolate and butter mixture to the egg mixture and combine.
• Add the cake flour and combine.
• Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter). Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking).
• Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim) and the middle is still squishy. You do not want to over bake these cakes.
• Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!

INDIVIDUAL MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 325 degrees.
• Butter and flour six 6-ounce custard cups.
• Place 5 1/2 ounces of the chocolate and the butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using a standard electric mixer with the whisk attachment, beat the eggs, yolks and sugar at medium-high speed until they are pale and thick, about 10 minutes.
• Reduce the speed, and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
• Divide half of the mixture among the prepared custard cups. Divide the remaining 2 ounces of coarsely chopped chocolate among them, placing the chunks in the very center of the chocolate mixture (there should be about 1 tablespoon of chopped chocolate per custard cup). Then top with the rest of the chocolate batter.
• Bake until the cake is set around the edges but the center jiggles slightly when the cup is moved, about 12 minutes. Cool slightly (no more than 5 minutes).
• Run a sharp knife around the edges of the cups. Turn the cakes out onto plates, and serve.

INDIVIDUAL CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees.
• Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
• Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
• Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
• Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES

Steps:

• TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
• Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
• Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
• Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
• Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

INDIVIDUAL CHOCOLATE SOUFFLE CAKES

Steps:

• Preheat oven to 350.
• Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
• Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
• Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
• Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
• Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.

INDIVIDUAL CHOCOLATE VOLCANO CAKES (FLOURLESS)

Steps:

• Preheat oven to 425 degrees.
• Lightly butter and flour 4 ramekins or Corel mugs.
• Melt the chocolate, butter and salt in the microwave or a double boiler.
• Let cool 10 minutes.
• Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
• Fold the chocolate into the egg yolks.
• Beat the egg whites until frothy.
• Add 1 tablespoon sugar and beat until stiff, but not dry.
• With rubber spatula, fold the egg whites into the egg yolk mixture.
• Divide about 1/4 of the batter into the 4 ramekins.
• Place a truffle on top in the centre and cover with the remaining batter.
• (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
• Bake for 11 minutes.
• Cool for 5 minutes on a wire rack.
• Run a knife around the sides of the cakes and invert onto plantes.
• Garnish with whipped cream.

INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES

Steps:

• Preheat oven to 350°F.
• Make peanut butter mixture:
• Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
• Make chocolate mixture:
• Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
• Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
• Fill baking pans:
• Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
• Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
• Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
• Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
• Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES

Steps:

• Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

Steps:

• Preheat oven to 350°F. and butter and flour six 1/2-cup muffin tins.
• In a metal bowl set over a pan of simmering water melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well. Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.
• Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

INDIVIDUAL CHOCOLATE NUT MERINGUE CAKES

Steps:

• Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.
• Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.
• Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.

INDIVIDUAL COCONUT RUM CHOCOLATE CAKES

Steps:

• Preheat oven to 350°F.
• Butter and flour 12-1/2 cup muffin tins.
• In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.
• Remove from heat and whisk in sugar.
• Whisk in eggs, one at a time.
• Add reamining ingredients, whisking until smooth after each addition.
• Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes.
• Turn cakes out onto rack and serve warm or at room temperature.

INDIVIDUAL MOLTEN CHOCOLATE COCONUT CAKES

Steps:

• Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups. Toast coconut: Spread coconut on a nongreased baking sheet and put in oven until lightly brown and fragrant (about 10 minutes). Remove from the oven and reserve. Put 6 ounces of the chocolate and the butter and 1 tablespoon of the coconut extract in a double broiler being careful not to let the bowl that the chocolate mixture is in come in contact with the boiling water. Stir until all of the chocolate is melted and the mixture is smooth and glossy, take off heat and let cool slightly (about 2 to 3 minutes). Use an electric mixer with the whisk attachment to beat the eggs, yolks, sugar, and remaining 2 tablespoons of coconut extract at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until the egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to its lowest setting (we don't want a cloud of flour in our kitchen!). Gradually sift in the flour while mixing, add the chocolate mixture to the egg mixture and beat again until completely incorporated and mixture is thick and glossy being careful not to overmix (about 5 minutes). Carefully fold in toasted coconut. Fill each prepared custard cup about half way, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking dish that is at least 1/2-inch deep (in case of any spills). Bake cakes until edges are set and center is still slightly jiggly (about 12 minutes). Let cool slightly making sure you don't cool the cakes too much, they're best served warm. Carefully run a knife around the edges to loosen the cake and invert the cake onto individual plate. Dust with powdered sugar and more toasted coconut flakes, if desired.

GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES

Steps:

• To make centers, melt chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed. To make cake, heat oven to 400. Spray six 1-oz ramekins or custard cups with cooking spray. melt chocolate and butter in double boiler; whisk gently to blend. with an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 mins or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 mins or until cake is firm to the touch. Let is sit our of oven for about 5 mins. Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert and remove ramekin. Garnish with whipped cream and raspberries.

INDIVIDUAL CHOCOLATE CAKES WITH CHOCOLATE COCONUT GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
• Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
• For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
• Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

INDIVIDUAL TRES LECHES CAKES WITH COGNAC AND DARK CHOCOLATE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; line bottom of pan with cooking parchment paper.
• In large bowl, beat eggs and granulated sugar with electric mixer on medium-high speed at least 10 minutes or until mixture is fluffy and pale yellow and triples in volume. With spatula, gently but quickly incorporate flour, in 3 to 4 additions, into egg mixture. Pour batter into pan.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Poke entire cake with fork; cool in pan on cooling rack. With 2-inch round cutter, cut cake into rounds; reserve scraps.
• In medium bowl, mix filling ingredients with whisk until well blended.
• To assemble, place 1 cake round in bottom of each mason jar. Top each with 1/4 cup filling and about 1 tablespoon chopped chocolate. Repeat layers once. Cover jars with lids. Refrigerate at least 3 hours but not longer than 24 hours.
• In chilled medium bowl, beat 1 3/4 cups whipping cream, the powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Top each cake with whipped cream and 1 cherry.