Name: Little French Fudge Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Bittersweet chocolate bar, chopped - 1 (4 ounce); Unsweetened chocolate, chopped - 1 ½ (1 ounce) squares; Unsalted butter - 5 tablespoons; Ground cinnamon - 1 teaspoon; Vanilla extract - 1 ½ teaspoons; Eggs - 2; Egg yolk - 1; White sugar - ¾ cup; Salt - ⅛ teaspoon; Organic all-purpose flour - 3 tablespoons; Bittersweet chocolate bar, broken into 1/2-inch pieces - ½ (4 ounce)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Little French Fudge Cakes

1. Bittersweet chocolate bar, chopped - 1 (4 ounce)

2. Unsweetened chocolate, chopped - 1 ½ (1 ounce) squares

3. Unsalted butter - 5 tablespoons

4. Ground cinnamon - 1 teaspoon

5. Vanilla extract - 1 ½ teaspoons

6. Eggs - 2

7. Egg yolk - 1

8. White sugar - ¾ cup

9. Salt - ⅛ teaspoon

10. Organic all-purpose flour - 3 tablespoons

11. Bittersweet chocolate bar, broken into 1/2-inch pieces - ½ (4 ounce)

How to cook deliciously - Little French Fudge Cakes

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.

2. Stage

Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.

3. Stage

In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.

4. Stage

Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.