I love big cakes, layered and even tiered cakes with beautiful and elegant decorations and frosting. There are occasions that calls for that types of cake, and there are simple cakes like this one that I call my any day emergency cake. If you leave by yourself or with a partner, making a huge 9-inch cake to satisfy chocolate craving is kind off .. a lot! I don’t know about you, but for me, no matter how much chocolate cake craving I have, i can never have more than 1 decent slice of cake, 2 maximum but that’s it. Cakes last a week or so in the refrigerator but I personally think that F Red shot baked cake is better than 7 days old cake.

There’s several reason why I now prefer making small batch recipes like this. For one, life style change. I no longer live with my family, so it is basically cooking and baking for one most of the time. The most is that I make servings for 2 or 3 maximum but nothing more than that if it is just me.

Cakes is one my weakness, chocolate cake to be specific. I just love it. I like it simple, either with plain old good decadent chocolate ganache or light and fluffy vanilla whipped cream frosting. It is simple, but delicious. This mini Almond Chocolate Cake is just like that. They’re perfect, gorgeous chocolate mini cakes in ramekin.

Ramekins are my favorite bakeware for small batch single serving desserts. They are perfect portion for 1, just right and nothing overwhelming. The cake batter yield for this recipe doesn’t look much, but it fits perfectly with this 3.5 x 2-inches ramekin. I highly recommend that you use a similar size bakeware if you want to have 2 portions. You can have a bigger portions by using 1 larger bakeware, I would say maybe 4-5-inches pan. Ramekins are not that expensive and in my opinion a good baking investment. You can use ramekins for a lot of things, some of my best treasured recipes were baked in ramekins.

Easy, Breezy Recipe

One of the beauty of this recipe is that you can make this without a mixer. All the process, end to end can be done manually. Everything comes so easy with this recipe. This follows 2 major steps which is basically mixing the wet ingredients first then adding the dry ingredients and off it goes to the oven to bake.

To Frost or Not to Frost

I leave that decision to you. I ket this simple and used chocolate waffers to top these mini ramekin cakes. The waffers acted as a light frosting of sort which is what I was feeling at that time. Sometimes, when I feel more of a decadent frosting, I make chocolate ganache and pour it no top. When you go to this route, pour the ganache while warm and dig in immediately. There is nothing lik enjoying this cake fresh out of the oven with warm melted chocolate on top.

A Cake that satisfy you chocolate craving .. no leftover!

The serving portion is just perfect for 2 serving. You can keep both to yourself (like what I did), no judgetment 🙂 I like that the serving portion is just enough for single serving after a meal. It is a great way to end a meal without having to worry or having a lot of leftover. With this serving portion, very unlikely that you will have leftovers, at least not in my house.

I like enjoying this the same day I made it. I always say this, there is nothing ,like eating baked goos the day they are made. This recipe is so easy to make that making it the same day is perfectly fine.

Tips in Baking in Ramekins

• Although ramekin is freezer safe, when using it to freeze single serving dishes, Do NOT take the ramekins out of the freezer and place it directly into a heated oven. You can either take it out from the freezer and move to the refrigerator to being the temperature down or leave in counter top for at least 30 minutes. You can also put it in the an unheated and allow the oven and the ramekin to heat simultaneously. 
• Do NOT run a cold water to a heated ramekin as the sudden change of temperature could cause the ramekin to crack. 
• Do NOT use ramekin in direct heat, liken on top of burner Or stove top. 
• To be safe, always read packaging for the limitations of the ramekin in terms of heat, how high you can use it in the oven. 

Ingredients:

• 1 large Egg – room temperature
• 2 ounces chopped Chocolate 
• 3 tablespoon Butter
• 3 tablespoon Brown Sugar
• 1/4 teaspoon Baking Soda
• 1 tablespoon Cocoa Powder 
• 1/2 cup Almond Flour
• 1/8 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 2 Tablespoon Milk 
• Zest of 1 large Orange 

Instructions:

1. Pre-heat the oven to 350F.
2. In a microwave safe bowl, add the butter and chopped chocolate. Microwave in 30 seconds interval mixing after each interval until almost melted.
3. Add the sugar and vanilla extract and mix. Add the egg and mix.
4. Onto the wet ingredients mixture, add the Almond flour, salt, baking soda and orange zest (if using). Mix until combined.
5. Divide into 2 ramekins. Top with chopped chocolate or chocolate wafers.
6. Bake at 350F for 20 minutes.
7. For the Frosting: You can make chocolate ganache or whipped cream frosting. If you want to keep it simple, serve it as is.

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