This recipe is for two but you may easily scale it up. Resist chocolate chips for this recipe because they won’t melt the same way as baking wafers or bars will. I used Guittard chocolate baking wafers sold at supermarkets! This recipe was adapted from one by Yossi Arefi and Margaux Laskey of the New York Times.
Course: Dessert
Servings: 2
Equipment
2 ceramic teacups
Ingredients
1 ounce (28 g)unsalted butter, plus more for greasing cups
2tablespoons granulated sugar,plus more for coating cups
2ounces (56 g)dark(at least 65% cacao) chocolate baking wafers or chopped bar
1large egg,at room temperature
¼plus ⅛ teaspoon vanilla extract
1big pinch fine sea salt,or ⅛ teaspoon kosher salt
1 ½tablespoons(12 to 13 g) all-purpose flour (use maximum for firmer texture; see Note for GF sub)
½teaspoonconfectioner’s sugar, matcha powder, or both (for garnish)
Instructions
Preheat the oven to 425F with a rack in the middle position. Butter 2 teacups with a nub (about ½ teaspoon) of butter). Sprinkle in sugar to coat the interior, then invert in the sink and tap out the excess. Set aside.
Cut the 2 Tbsp butter into cubes and put in a small (1-cup) oven-proof measuring cup. Add the chocolate. To melt, use the microwave on high power, in 30-second blasts, stirring between each, until smooth and shiny, about 1 minute total. (Or, set the cup on a baking sheet and put into the oven for 5 to 6 minutes, stirring at 2 minute intervals, until smooth and shiny.) Set aside to cool for 3 to 5 minutes, until lip temperature (dab some on your lip and it should feel comfortably warm).
While the chocolate cools, in a medium (2-cup) measuring cup vigorously whisk together the egg, sugar, vanilla, and salt for 1 to 2 minutes, until buttery yellow, frothy, and no longer grainy feeling. Gently whisk in the flour until it just disappears from view. Use a spatula to stir in the melted chocolate mixture.
Divide the batter between the two prepared teacups. Shimmy each cup to level the batter. Place on a baking sheet and slide into the oven. Bake for 8 to 10 minutes, until slightly puffed and set. Touch the surface: the edges will feel drier than the center, which will feel a tiny bit moist. If there’s a dip in the center, bake for about 1 more minute.
Let the cakes cool on the baking sheet for 2 to 3 minutes. Run a knife tip around the edge to loosen, place a saucer (or small dish) over the teacup. Using a dish towel, if needed, hold on to the cup and saucer and invert, giving them a shake to release the cake. You’ll feel it drop onto the saucer. If the cake is stubborn, run the knife tip around the edge and try again.
Put the confectioners sugar in a fine mesh strainer and tap to dust the top with a bit of snowy white sweetness. For a green, slightly bitter touch, add a dusting of matcha. Serve warm with forks or spoons.
Notes
For a gluten-free version, I used Bob’s Red Mill’s Gluten-Free 1:1 all-purpose flour blend.Sugar isn't as hard to measure as flour is so I don't weigh it for this recipe. If you want to, the 2 tablespoons weigh 25 grams.