These fudgy little cakes are nothing short of decadent. Although they are incredibly rich and delicious on their own, or simply sprinkled with powdered sugar, they have terrific versatility. You can serve them hot out of the oven, topped with vanilla ice cream and fudge sauce, or cooled to room temperature with whipped cream and a scoop of strawberry jam or a cherry. They’re even awesome cold, if they last long enough to make it to the fridge! :)
Individual Fudgy Cakes
These fudgy little cakes are nothing short of decadent.
- 1/2 cup unsalted butter
- 4 oz semi-sweet or bitter-sweet chocolate chips (good quality, such as Ghirardelli’s)
- 3 eggs
- 1/4 cup sugar
- 1 tbsp flour
- Cube the butter into 5 pieces, then place it in a microwave safe bowl with the chocolate chips. Heat them on 40% power for about 5 minutes, checking and stirring every 30 seconds or so to make sure the chocolate doesn’t burn and the chips melt evenly. When the chips and butter are melted together, allow to cool slightly.
- Using a stand mixer or by hand, whip together the eggs and sugar until the sugar has dissolved, about a minute.
- Slowly drizzle the chocolate/butter mixture into the egg/sugar mixture, stirring constantly.
- When both mixtures have been completely combined, sprinkle in the flour and blend well.
- Grease the insides of 4 oven-proof 6oz ramekins.
- Spoon the thick chocolate batter into the ramekins, pressing slightly to ensure that there aren’t many air pockets.
- Bake at 350 degrees for approximately 12 minutes, or until the middle of the batter has risen and small cracks begin to appear towards the edges.
- Allow to cool for about 5 minutes. You can serve directly from the ramekins, or you can place a plate over the top of the ramekin, then carefully flip it over, giving a gentle shake, to remove the cake from the ramekin.