I’m celebrating my 6 year blog-iversary today!
Six years?! I can’t believe it. This calls for a celebration with an extra fabulous recipe today. Last year I realized that I share a chocolate recipe for every anniversary so I’m continuing with the tradition. How would you like a warm chocolate fudge cake? That’s a rhetorical question. 😉
I’ve made a lot of chocolate goodies over the years. A lot. However, I’ve never made anything like these fudge cakes because I didn’t have the right size ramekins until a couple of weeks ago. You really need those for this recipe. They were on my wish list for years but I wasn’t sure if I’d use them enough. I’m sure I’ll figure out all sorts of ways to use them now that I have them. Even if I only make these fudge cakes over and over again, I’m so glad that I finally bought them.
These individual fudge cakes are absolutely uh-mazing. Words are not enough to describe how much I adore theses little cups of chocolate heaven. I hope these pictures speak to you. 🙂
Can you see all that chocolate melty goodness peeking out from the middle? It’s supposed to be like that. It’s like a fudge brownie with a chocolate lava in the middle. This looks just like a lava cake dessert that I had a couple of weeks ago at a fancy restaurant, except I think this one is better. You don’t have to worry about turning the cake over and it all coming out of the ramekin without destroying it. You eat it right out of the ramekin. Part baking vessel part serving dish, gotta love that.
I love that these are individually sized. (In other words, the one I have in my hand is all mine.) Trust me, you won’t want to share. 😉 This is a two serving recipe, so it’s perfect for just me and my husband. However, I can’t wait to host our next dinner party because I will absolutely double or triple the recipe to make piles of them for our guests. This is the kind of dessert that impresses.
These fudge cakes are fancy looking but they are easy to make. It’s pretty much like baking very small cakes. The below photo is before baking them.
The below photo is the after shot.
Let them cool just long enough so that you can touch the ramekins without hurting yourself. They taste best if you serve them right away. As a heads up, they aren’t really the same if you try to reheat spare ones later. Try to shoot for as few extras as you can if you are making a multiple recipe.
I suggest serving them with ice cream, like the classic vanilla ice cream. But how great would pumpkin ice cream be for the Fall or mint ice cream for the Christmas holidays?! See, the wheels are already turning for hosting season. 🙂
I want to take this time to thank each and every one of you for visiting my blog. I want to also give a special thank you to my husband, aka tech support, editor, taste tester, and therapist. He’s my biggest supporter and I would not be here if it weren’t for him. Here’s to another 6 plus years of Tina’s Chic Corner! xoxo
Warm Chocolate Fudge Cakes Recipe
(Makes 2 servings)
- 6 tablespoons all-purpose flour (equivalent to 49 grams)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 ounces bittersweet chocolate, chopped and divided per the directions (I used Ghiradelli baking chips because that’s what I had handy and they worked well. Baker’s baking bar would also be another good option if you can find the bittersweet ones anywhere near you anymore.)
- 1/4 cup whole milk, room temperature
- 3 tablespoons light brown sugar, packed
- 2 tablespoons oil
- 1 egg at room temperature, beaten (you don’t use the whole egg!)
- 1/4 teaspoon vanilla extract
- Make sure that the oven rack is in the middle and preheat the oven to 350 degrees F. Grease and lightly flour two 6 ounce ramekins and set them aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set these dry ingredients aside.
- In a microwave safe bowl, add 2 ounces of the chopped chocolate and the milk. Microwave it for 1 to 3 minutes at 50% power, until the chocolate is melted and the mixture is smooth. I highly recommend that you do this step in 30 second intervals and stir frequently to ensure that you do not burn the chocolate. (Mine took 1 minute and 30 seconds.)
- Add the light brown sugar to the chocolate mixture and mix it well, until the sugar is dissolved.
- Let the chocolate mixture cool a little. (You are about to add egg and you don’t want to cook it.)
- Add the oil, 2 tablespoons of the beaten egg (sorry this is a pain because eggs are slimy), and vanilla extract to the chocolate mixture and whisk everything together.
- Add the dry ingredients into the chocolate mixture and gently whisk everything together, just until the mixture is combined. Then give the batter one last stir with a spatula to make sure that there is no flour mixture in the bottom of the bowl.
- Pour 1/4 of the batter into each of the 2 ramekins.
- Gently press a 1/2 ounce of chocolate into the batter of each of the 2 ramekins.
- Pour 1/4 of the batter into each of the 2 ramekins. (4 quarters, all gone.)
- Gently tap each ramekin on the counter to release any air bubbles, and then place them both onto a baking sheet.
- Bake them in the preheated oven for 15 minutes, rotating the baking sheet halfway through the baking, or until the tops are just firm to the touch and the center is gooey when you test it with a tester. (I used a metal tester but you can also use a toothpick.)
- Let them cool 2 to 3 minutes, just enough time to be able to touch the ramekins without burning yourself.
- Enjoy the cakes warm. I added vanilla ice cream and powdered sugar on top.
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