Valentine’s day is around the corner so we invited pastry chef, restaurateur and author Gale Gand to teach us ways to upgrade our dessert.
Spray the ramekins with nonstick cooking spray and place on a sheet tray. This ensures the cakes will come out easily. Or spray half of a 12-count muffin pan. If baking in a muffin tin, the recipe will yield 6 cakes.
In a medium size bowl whisk the flour, powdered sugar and salt together. In another bowl whisk the eggs and yolks together. Add the eggs to the melted chocolate mixture and mix, then add that to the flour mixture. Stir together with a rubber spatula until it just comes together. Pour or spoon into ramekins. Bake for 12-14 minutes or until they are matte on top and starting to buckle some. For muffin tin, cakes only take 8-10 minutes. Allow cakes to cool for 1 minute, then flip onto a plate.
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