Being “empty-nesters” with our son at school now makes meal planning a little less stressful as we don’t have to make sure dinner is something he would like. It also makes us think twice about a dessert because there is only the two of us at home. And like every other person at the beginning of the year, we are trying to cut back. Christmas desserts have been finally removed and we aren’t really interested in making anything that is going to last for two long.
Finding this recipe was perfect. A quick dessert that is meant for two. So, no leftovers that linger and tempt us.
Note – coffee is a great liquid for this recipe. You can substitute milk.
For the frosting:
1/4 cup powdered sugar + more as needed for frosting consistency
1 (heaping) tablespoon cocoa powder
coffee, as needed
First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet. Preheat the oven to 350. In a small bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside.
In a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee.
Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
Divide the mixture between the two ramekins.
Bake for 20 minutes, or until a toothpick inserted comes out clean. While the cakes cool, make the frosting: whisk together all ingredients, adding more coffee to thin it out to a pourable consistency. Sprinkles!