How To Make Two Fudge Cakes
Looking for a rich chocolate dessert? These fudge cakes with heavy cream and pure chocolate will surely live up to our cravings.
Serves:
Ingredients
- 3ozsemi sweet chocolate
- ¼cupheavy cream,(60 milliliter)
- 3tbsplight brown sugar,(36 grams), packed
- 2tbspvegetable oil,(30 milliliter)
- 2tbspegg
- ½tsppure vanilla extract
- 6tbspall purpose flour,(45 grams), spoon & leveled
- ¼tspbaking powder
- ⅛tspbaking soda
Instructions
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Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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Preheat oven to 350 degrees F (177 degrees C).
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Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl.
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Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5-second increments if needed, stirring after each increment.
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Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
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In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps.
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Pour evenly into the ramekins; they should be just around ¾ of the way full. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
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Bake for 15 to 16 minutes, rotating the pan at the 8-minute mark. Serve warm.
Nutrition
- Calories: 84.65kcal
- Fat: 5.63g
- Saturated Fat: 2.26g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.58g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 8.51g
- Fiber: 0.45g
- Sugar: 5.35g
- Protein: 0.96g
- Cholesterol: 13.89mg
- Sodium: 23.71mg
- Calcium: 14.10mg
- Potassium: 34.75mg
- Iron: 0.41mg
- Vitamin A: 20.94µg
- Vitamin C: 0.03mg
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