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Little French Fudge Cakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Decadent mini chocolate cakes bursting with intense bittersweet flavor, ready for your creative toppings like fresh berries or rich frosting.
Ingredients:
  • 1 (4 ounce) bittersweet chocolate bar, chopped
  • 1.5 (1 ounce) squares unsweetened chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons vanilla extract
  • 1 egg yolk
  • 0.75 cup white sugar
  • 0.125 teaspoon salt
  • 3 tablespoons organic all-purpose flour
  • 0.5 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease 6 cupcake cups in a dark-colored metal pan.
  • Combine 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl. Microwave on low power for 2 to 3 minutes until the butter has melted and the chocolate is soft, stirring occasionally to prevent burning. Stir until smooth.
  • Combine cinnamon, vanilla extract, eggs, egg yolk, sugar, salt, and flour in a mixing bowl until well mixed. Gently fold in the chocolate mixture, then add the 1/2 bar of bittersweet chocolate pieces. Fill cupcake cups 3/4 full with batter.
  • Bake in the preheated oven for about 18 minutes, or until a knife inserted into the center of the cake comes out with streaks of thick batter. The tops of the cakes should be almost firm. Let them cool in the pan on a rack for 5 to 10 minutes for a warm serving, or 20 minutes for room temperature.

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