-FOR THE CAKE-
2 tb Raisins; chopped
1 tb Grand Marnier or other
-orange-flavored
; liqueur
1/4 c Packed light brown sugar
3 tb Vegetable oil
1 lg Egg; beaten lightly
2 tb Milk
1/4 c All-purpose flour
2 tb Unsweetened cocoa powder
1/4 ts Cinnamon
1/2 ts Baking powder
1/8 ts Salt
FOR THE GLAZE
1/3 c Heavy cream
1 tb Unsalted butter; cut into
-bits
2 oz Semisweet chocolate; cut
-into bits
Make the cake:
Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and
fasten a wax paper collar 2 inches high around each ramekin. In a
microwave-safe measuring cup stir together the raisins and the Grand
Marnier and microwave the mixture at high power (100%) for 1 minute. In a
bowl whisk together the brown sugar and the oil and whisk in the egg, the
milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the
salt. Stir in the raisin mixture, combine the batter well, and divide it
between the ramekins. Microwave the cakes at medium power (50%) for 2
minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife
around the edges of the ramekins, invert the cakes onto the rack, removing
the wax paper carefully, and let them cool slightly.
Make the glaze:
In a 1-pint microwave-safe glass measure combine the cream, the butter, the
chocolate, and a pinch of salt, microwave the mixture at high power (100%)
for 1 minute, or until the cream comes to a boil, and stir it until it is
smooth.
Set the rack with the cakes over a baking sheet and pour the glaze over the
cakes, spreading it as necessary to coat the tops and sides.
Serves 2.
Yields
1 servings
