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Baked Hot Chocolate Recipe: A Heavenly Mug of Bliss
Revel in the divine fusion of cake and cocoa magic with our Baked Hot Chocolate Cake Recipe, a decadent symphony of sweetness and warmth.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- microwave
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter six (6-ounce) oven-safe mugs or ramekins. Place on a deep baking sheet and set aside.
2
Melt the chocolate and butter together either over a double boiler or gently in the microwave. Set aside to cool.
3
In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and handheld electric mixer) whip the egg whites on high speed until soft peaks are formed, about ⏱️ 4 minutes.
(12 oz/340 g) dark or bittersweet chocolate, finely chopped2 cupslarge egg whites6
4
Gradually add ⅓ cup (2½ oz/71g) of sugar, one tablespoon at a time, and then continue to whip to stiff, glossy peaks, about 2 more minutes.
5
Transfer the whites to a clean bowl, then add the yolks and remaining sugar to the stand mixer and whip on high speed until pale and thickened, about ⏱️ 5 minutes.
6
To the yolks, add the cooled chocolate mixer until combined. Then remove the bowl from the machine.
7
Using a metal spoon, fold ⅓ of the whites into the chocolate mixture to loosen it. Once incorporated, fold in the remaining whites.
8
Divide the mixture evenly among the prepared mugs or ramekins, then top with a piece of bittersweet chocolate.
9
Bake for ⏱️ 15-20 minutes, until puffed and slightly cracked.
10
While baking, whip the cream to soft peaks in a medium bowl with a handheld electric mixer or by hand with a wire whisk. Refrigerate until ready to use.
11
Let the baked hot chocolate rest for ⏱️ 5 minutes, then top with a generous dollop of whipped cream and serve immediately. If there are leftovers you can reheat in the microwave for ⏱️ 45 seconds or so.
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