Single Molten Chocolate Cake with White Chocolate Mint Drizzle
Ingredients:
For cake:
3 TBSP chocolate chips (I used Ghiradelli dark chocolate)
2 TBSP butter
1/4 cup powdered sugar
1 egg
3 TBSP flour
For drizzle:
1 TBSP white chocolate chips
a few drops mint extract or 1 tsp mint chips
vegetable oil
Directions:
Cake:
1. Preheat oven (I used my toaster oven) to 425F
2. In a small saucepan over low heat, heat chocolate and butter until melted.
3. Add sugar, flour, and egg, one at a time and mix until incorporated.
4. Pour into a 6oz ramekin.
5. Bake 8-12 minutes.
6. Can also be poured into two 4oz ramekins for two mini cakes. Bake 6-9 minutes.
7. Remove from oven, run a knife along the edge and de-pot onto a plate.
Drizzle:
1. Combine white chips, mint, and a couple drops oil.
2. Microwave for 30 seconds, stir.
3. Add a couple more drops of oil and heat for 15 seconds.
4. Repeat step 3 until everything is smoothly melted and it's slightly runny.
5. Drizzle or frost over cake.
For cake:
3 TBSP chocolate chips (I used Ghiradelli dark chocolate)
2 TBSP butter
1/4 cup powdered sugar
1 egg
3 TBSP flour
For drizzle:
1 TBSP white chocolate chips
a few drops mint extract or 1 tsp mint chips
vegetable oil
Directions:
Cake:
1. Preheat oven (I used my toaster oven) to 425F
2. In a small saucepan over low heat, heat chocolate and butter until melted.
3. Add sugar, flour, and egg, one at a time and mix until incorporated.
4. Pour into a 6oz ramekin.
5. Bake 8-12 minutes.
6. Can also be poured into two 4oz ramekins for two mini cakes. Bake 6-9 minutes.
7. Remove from oven, run a knife along the edge and de-pot onto a plate.
Drizzle:
1. Combine white chips, mint, and a couple drops oil.
2. Microwave for 30 seconds, stir.
3. Add a couple more drops of oil and heat for 15 seconds.
4. Repeat step 3 until everything is smoothly melted and it's slightly runny.
5. Drizzle or frost over cake.