Chocolate Cake Day: 12 Cheap but Lust-Worthy Recipes
Made in individual ramekins, these cakes ooze chocolate when they're cut. They are rich and decadent but not too overwhelming, because they're small. A version by the renowned chef Jean-Georges Vongerichten, via Mark Bittman in The New York Times, takes mere minutes to prep and less than 10 minutes in the oven. No icing is required, but ice cream or sorbet would go nicely. For this recipe, using the best-quality chocolate really makes a difference, and bakers can decide whether they prefer semi-sweet or bittersweet. (The ramekins go for as little as $8 for four at Bed Bath & Beyond.)
No compendium of chocolate cake would be complete without a nod to Rose Levy Beranbaum, author of "The Cake Bible." Her recipe, which appears in Food & Wine, is a bit more complicated than the rest, but the extra steps are worth it. The ingredient list includes cake flour rather than all-purpose flour, and the three-layer cake comes out fine-textured and richly flavored. An espresso ganache is spread between the layers and around the top and sides.