I like to serve these individual chocolate cakes for dessert at the end of long dinner parties (everyone loves chocolate). But more often than not I just end up making a batch, baking one ramekin off for myself right there, and stashing the rest, covered, in the fridge for the next three nights. We spend so much time talking about meal prep, but dessert prep can get you a long way in these colder, darker days. —Eric Kim
dark, bittersweet chocolate (60% or more cacao)
Powdered sugar, for garnish
In This Recipe
Preheat oven to 400°F. Grease four 6-ounce ramekins and place them on a sheet pan.
Melt chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together eggs, sugar, salt, vanilla, clementine zest, and olive oil until light and fluffy. Fold in the chocolate.
Pour batter into the ramekins and bake for 10 minutes, or until just cooked. (The tops should be slightly cracked, the insides hot and gooey.) Dust with powdered sugar before serving.
Eric Kim is the Senior Editor and 'Table for One' columnist at Food52. Formerly the Digital Manager of FoodNetwork.com, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog.