Ingredients:
-4 ounces bittersweet chocolate
-1 1/4 cup unsalted butter
-2 cups white sugar
-4 large eggs
-1 1/2 cups all-purpose flour
-1 1/2 teaspoons Red Velvet Bakery Emulsion
-1 teaspoon red food coloring
-1 1/2 teaspoons baking powder
-a pinch of salt
-Non-stick cooking spray
Instructions:
Preheat oven to 425°F. Spray 8 small custard cups with non-stick spray. Add butter and chocolate to a large microwave-safe bowl and microwave for 1 minute. Stir butter and chocolate together, and microwave in 30 second intervals until chocolate is melted. Stir in sugar until smooth. Add eggs, beat them in. Add flour, and Red Velvet Bakery Emulsion and red food coloring then stir until just combined. Spoon batter into prepared cups. Bake for 13-15 minutes, or until the sides are firm but the centers are still soft, but not jiggly. Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake. Turn cakes over onto serving plates, and garnish as desired (powdered sugar and strawberries are always great). Serve right away.
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Dessert Recipes for Every Occasion
Non-FictionThese are some of my favorite recipes from around the web, and from my own collection. You don't have to be a master chef to make these recipes. I think those little imperfections make them look better than if they were perfect. I will include recip...
