It’s thick and gooey, not thin and runny. It’s perfection. Serve with sweet cream or ice cream to complete.
Serves: 1
Ingredients
4 tablespoons real butter
2 Strips of Smoked Bacon chopped fine
1/3 cup sugar
3 large eggs
1/3 cup flour
1/4 teaspoons salt
(8 ounce) bittersweet dark chocolate melted (8 ounces is about 1 1/3 cup of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good).
Additional Ingredients
powdered sugar for dusting
sweetened whipped cream for serving (or vanilla ice cream instead)
butter and sugar for preparing pans
Instructions
1. Preheat oven to 400 degrees F.
2. To prepare pans, use your fingers (or the butter wrapper) to rub the butter in the muffin tins or
ramekins.
3. Sprinkle in some granulated sugar to coat the inner surface, tap out any extra, and
discard.
4. In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well
after each addition. Combine flour and salt and slowly add it into the butter mixture just until
combined. Stir in melted chocolate and bacon by hand, just until combined. Don’t over-mix.
5. Divide batter evenly among prepared muffin cups or ramekins and place them on a baking
sheet.
6. Bake at 400 degrees F just until the tops of cakes no longer jiggle when the pan is lightly shaken, about
8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min.
7. If using muffin tins, invert the tin and place an individual cake on each serving plate. You can do
the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a
dollop of sweetened whipped cream (or I prefer a good scoop of vanilla ice cream).
Notes:
You can either bake these in a muffin tin, in ramekins, or even an oven-proof mug. If you use a muffin tin
you’ll get 6 cakes and depending on the size of the ramekins you’ll get 4-6.
