Perfect for a Valentines Day dinner, or a double date at home, this inverted chocolate cake is incredibly rich and easy to make.
Decadent Chocolate Inverted Cake
Time: 45 minutes
- Cooking spray
- 1/2 cup plus 3 tablespoons sugar
- 1/4 cup 2% reduced-fat milk
- 2 tablespoons plus 2 teaspoons unsweetened cocoa
- 1 1/2 tablespoons butter
- 1/2 ounce unsweetened chocolate, chopped
- 5 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 large egg white
- 8 teaspoons semisweet chocolate chips
- Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.
- Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly.
- Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.
- Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. If you like, you can reverse the order putting the mixture in first and covering with chocolate chips.
- Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes.
- Invert onto dessert plates. Serve warm.
We served with a scoop of strawberry ice cream. Yum!
It was an unexpected treat (I had most of the ingredients on hand) that rivaled our current favorite restaurant dessert. It took less than 20 minutes to prepare, and the “wow” factor was huge. My husband was completely blown away. Five out of five stars!