• Preheat the oven at 350*F. Grease 4 ramekins generously with butter from all the sides.
• Take a bowl and add flour, baking powder and salt to it. Stir with a fork and set aside.
• Take a deep and big bowl. Add butter and sugar to it. Beat at high speed with an electric egg beater till it becomes soft and fluffy, for about 3-4 minutes. Add one egg at a time and keep beating the mix at the medium speed, till fluffy and pale in color, for about 3 minutes. Add vanilla essence and mix.
• Now add half of the flour mix to the wet ingredients. Stir and gently fold in with a fork or stirring spoon or using the egg beater at the lowest speed. Add rest of the flour mix to the bowl. Beat in at the low speed till it is well incorporated.
• Finally add the milk or cream and mix well. Divide this batter equally into 4 ramekins. Tap them a bit to level out the batter. Place them on a baking sheet and bake for about 25-30 minutes. Do the toothpick test. If the toothpick comes out clean. it is ready. I like my toothpick to come out with little crumbs for moister cake.
• Let them rest for 5-7 minutes. Then take them out on a cooling rack to cool down before you drizzle the ganache on top.

Ganache

• Heat choco chips and cream in a microwave safe bowl for 30 seconds. Take out the bowl and whisk the chocolate and cream together with a fork till ganche becomes glossy and smooth. It is ready. Let it cool down a bit before pouring over the cakes.

Serving Suggestion

• Place the baby cake on a serving plate. Drizzle 2 tbsp of ganache or more so that top is covered. Decorate with sliced strawberries or the fruit of your choice.

Notes

• ou may use 1 big old mushy banana instead of eggs for egg free cake. Just mash it and add in place of eggs. Beat till sugar and butter till smooth and fluffy.