Another recipe inspo from Below Deck Med! Except, just like my Gazpacho that I made from the same episode on 6/24/24, I’m going to go ahead and assume mine is better!
These are SO EASY with only a limited amount of ‘ingrediences’ (that’s a joke – if you know, you know!) and takes only a few minutes to get together!
This recipe makes six small cakes so if you need more, adjust accordingly.
You will need a cupcake pan preferably with a good non-stick surface, otherwise they will stick, and you want a good presentation!!
They are small so I would recommend serving two to each person. One should do it for a child.
Impress your guests or family with this fun and easy dessert that I know they will love, if they love chocolate.
Just don’t be like Jono and overbake!! They should be served immediately when still warm. I would recommend serving with the ice cream or whipped cream, and the strawberries add a layer of freshness!
Preheat oven to 350.
Butter generously your cupcake pan on bottom and sides. Shortening can also be used.
4 ounces Ghiradelli semi-sweet baking chocolate
4 T butter (half stick) (not counting the butter to grease the pan)
1 large egg
1/3 cup sugar
1 T flour
pinch of salt
Optional: Vanilla ice cream, gelato or whipped cream. I would recommend something creamy or the consistency of creamy if you don’t do dairy.
Strawberries
Melt your chocolate and butter together over low heat on stove top or in microwave just until melted and incorporated. Do not over heat or over cook.
In microwave it should only take around 1 minute. Check every 30 seconds.
Stir until smooth.
In a medium sized mixing bowl, whisk the egg, sugar and salt until incorporated. Fold the melted chocolate and butter into this bowl and stir until mixed together.
Mix the 1 T flour in until lightly incorporated. Pour the batter into your prepared cupcake pan.
Bake for only 9 – 12 minutes. Oven temps do vary, which was probably what Jono’s mistake was. Set timer for 9 minutes and check them. They will not be baked the whole way through so they are melty and ‘lava’ like.
They should look baked on the tops and there should be a ‘cracked’ appearance. See photos for reference.
Let sit in pan for around five minutes before removing.
Place a piece of foil over cupcake pan covering until pan and turn pan upside down for the cakes to dump onto the foil. You may have to loosen the edges with a butter knife, and/or tap the bottoms of the pan if they don’t easily come out easily.
Serve with vanilla ice cream or whipped cream and strawberries! The strawberries can be skipped but I would definitely do the ice cream or whipped cream.
I have partnered with Ghiradelli Chocolate!!
Hit my link below to shop the finest brand of chocolate I’ve ever had. And using their baking chocolate really makes a difference!
