When I get married again, I’m having these “cupcakes” as the dessert. When I fantasize about opening a bakery, I think through the logistics of selling something that’s made in a ramekin.
When my friends offer to share a serving because there are only two left, they can’t; it’s so good everyone needs one to themselves.
This recipe is so good it should be the featured recipe of Vintage Cakes. In fact, it should be the only recipe in Vintage Cakes. It’s that good.
Plus, it’s a bit of a scientific mystery. You put in two layers, but when you eat it there are three layers. I reread the recipe about a hundred times the first time I made this because I was so sure I was missing something. Nope. It’s just chemistry, keeping some of its baking secrets.