Here’s a flourless chocolate cake for 2: that’s right, just two servings. You’ll need a small shallow cake pan or pie plate for this; I find that one of the pans from a Wilton Easy Layers set. The 6-inch shallow pan is absolutely perfect for this small cake.
While I adore this cake, I wanted a smaller version, and here is that cake cut down to size: a 1/3 recipe version, made in two modest loaf pans. Because this cake is cut down, some of the amounts look very strange (check out that powdered sugar amount,
Preheat oven to 350˚F. Grease an 8×8 square pan or something else of equivalent size. Yes, this makes good cupcakes. I’ve made it in loaf pans. You can double it for a 9×13 pan or get creative with shaped pans.
Preheat oven to 350˚F, and generously butter a 9-inch contour (rounded at the bottom edge) cake pan. The secret to the chocolate upside-down cake is in that pan – and, of course, what you put into it, and in what order.
Preheat oven to 350˚F. Grease a loaf pan, or several mini loaf pans. I used 4 mini-loaf pans, each with 1½ cup capacity, but you could use a regular loaf pan or even muffin tins, if you adjust the time accordingly (longer or shorter,
Peel the apples, and cut them into wedges. Melt the butter in a six-inch skillet over moderate heat. Add the apples, toss them to combine, and cook about 5 minutes, until they begin to soften. Add sugar, mix gently, and let cook until the sugar is caramelized.