Description
Moist individual chocolate cakes topped with glossy dark chocolate ganache, fluffy whipped cream, and a crisp chocolate sandwich cookie for an elegant yet simple dessert.
Ingredients
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- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 4 chocolate sandwich cookies, halved
- 1 cup whipped cream, lightly sweetened
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease 4 small round cake molds or a muffin tin.
- In a large bowl whisk together flour, cocoa powder, sugar, baking powder, and salt.
- Add eggs, milk, and melted butter. Whisk until smooth and fully combined.
- Divide batter evenly among prepared molds, filling each about three quarters full.
- Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
- Heat heavy cream in a small saucepan until just simmering.
- Pour hot cream over chopped dark chocolate and let sit for 2 minutes, then stir until smooth to form ganache.
- Spoon ganache over cooled cakes and allow it to set slightly.
- Top each cake with whipped cream and half a chocolate sandwich cookie before serving.
Notes
- Allow cakes to cool completely before adding ganache to prevent it from running.
- Use high quality dark chocolate for best flavor and shine.
- Store leftovers in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 cake
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 115mg