Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : makes eight 2 1/2-inch cakes

The batter for these buttery chocolate cakes comes together almost effortlessly in a food processor. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. Spray 8 nonstick muffin cups with vegetable oil spray.

Step 2    

In a small saucepan, combine the sugar and sherry and bring to a boil. In a food processor, pulse the chocolate chips until chopped. With the machine on, pour in the sherry syrup and process until the chocolate is melted and smooth. Blend in the butter a little bit at a time. Add the eggs 1 at a time and process until blended. Add the flour and pulse to incorporate.

Step 3    

Spoon the batter into the prepared muffin cups. Set the muffin pan in a roasting pan filled with 1 inch of warm water. Bake the cakes for about 20 minutes, until risen around the edges and firm. Let the cakes cool slightly on a rack.

Step 4    

Invert a baking sheet lined with wax paper over the muffin pan. Turn the cakes out onto the wax paper. Using a spatula, transfer the cakes to plates. Top with ice cream and serve.

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