Chocolate Fudge Cakes for Two

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Lightly grease two 6-ounce ramekins with butter or nonstick spray and set them on a baking sheet.
2. Preheat the oven to 350°F (177°C).
3. Coarsely chop 2 ounces (57g) of the semi-sweet chocolate and keep 1 ounce (28g) whole for later. Melt the chopped chocolate with the heavy cream in a heatproof bowl, microwaving in 20-second bursts and stirring until smooth.
4. Whisk in the brown sugar until no lumps remain, then whisk in the oil, 2 tablespoons of beaten egg and the vanilla until combined.
5. In a small bowl, whisk together the flour, baking powder and baking soda. Fold them into the wet mixture with a spatula until no lumps remain.
6. Divide the batter between the ramekins, filling each about 3/4 full.
7. Cut the remaining 1 ounce of chocolate in half and push one piece (about 14g) into the centre of each ramekin, submerging it with a spoon.
8. Bake for 15 to 17 minutes, turning the baking sheet at the 8-minute mark.
9. Take out and serve right away, warm; the centres should be slightly gooey.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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