Whip up these Mini Fudge Cakes in just 30 minutes! They’re incredibly easy to make, but people will think you spent hours in the kitchen making them!
Now folks, what would Valentine’s Day be without chocolate? Not just any chocolate, but deep, dark, rich, smooth, fudgy chocolate?
Now, how about we make that chocolate the star in a stellar restaurant-quality dessert that you can whip up–start to finish–in 30 MINUTES OR LESS?!? Well, I’ve got just that to share with you today.
I present to you my Soft Centered Fudge Cakes!
If a flour-less chocolate cake and a chiffon cake had a baby, these fudge cakes would be their offspring. These are insanely good, and when you make them, folks will think you ordered takeout from your favorite upscale restaurant!
And the best part? They’re so quick & easy, they’re virtually fool-proof, AND you probably have all of the ingredients already!
Can you see that semi-gooey, fudgy, heavenly center? And not to mention the frothy whipped cream that just melts while it sits atop the warm fudge cake.
MY FUDGE CAKE SECRET:
My secret to making this dessert restaurant-quality is to use quality ingredients. Since the chocolate is the star of the dessert, I went with the best out there, Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Ghirardelli has long been my go-to baking chocolate; they’re famous for their 60% cacao.
Cook’s Note – Soft Centered Fudge Cakes:
- You can make the batter ahead of time and scoop it into the ramekins, cover with plastic wrap and stick them in the refrigerator until you’re ready to bake them, up to 24 hours. When you do bake them add 2-4 minutes to the baking time.
- Don’t have ramekins? No problem; you can use a standard muffin tin. You’ll get six cakes from this recipe that are a tad bit smaller. Just be sure to decrease your cooking time to 8-10 minutes.
- While you don’t have to serve these fudge cakes with berries, I highly recommend it because they help cut through the richness of the fudge cake!
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Soft Centered Fudge Cakes
Ingredients
- FIDGE CAKES:
- 1 ⅓ Cups 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- ½ cup butter cubed + more for buttering ramekins
- ⅓ cup granulated sugar + more for ramekins
- 3 large eggs at room temperature
- ¼ teaspoon table salt
- 2 Teaspoons pure vanilla extract
- ¼ cup all-purpose flour
- FOR SERVING:
- Freshly whipped cream or vanilla ice cream
- Sifted powdered sugar & cocoa powder
- Fresh raspberries
- Fresh blueberries
Instructions
- Preheat oven to 400 degrees F.
- Melt the chocolate chips and ½ cup of butter in a microwave-proof bowl at 50% power for 1 minute, stir. Return to the microwave for another 30 seconds at 50% power and stir. Repeat until the chocolate is melted, and then set aside to cool slightly.
- Butter 4, 8-ounce ramekins (no globs, we don’t want our cakes to be mushy) and spoon 1 teaspoon of sugar into each ramekin, swirling until ramekin is completely lined with sugar.
- Add the sugar and eggs to the bowl of a stand mixer with the whisk attachment and beat on medium-high until pale yellow and thick, about 3-5 minutes. Add the melted chocolate mixture, the salt & vanilla and mix until just combined. Fold in the flour.
- Divide the batter evenly among the ramekins and place the ramekins on a rimmed baking sheet. Cook for 12-14 minutes, or until the top and sides are set and the centers are still a little wet and look wobbly. Let the cakes sit for about 5 minutes, then run a sharp knife along the edges and then invert onto the center of a serving dish. Remove the mold carefully. {If unmolding the cakes makes you nervous, you can keep them in the ramekins for serving.} 🙂
- Serve with a dollop of fresh whipped cream, fresh raspberries, and sifted powdered sugar and/or cocoa powder.
Nutrition
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Makes four fudge cakes.
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This looks delicious, I love chocolate, thank you so much for sharing this recipe
I am going to make these right now! Um……I think I will leave it till the kids get home from school or else I will eat them all myself 🙂
yummm
Made these for Valentine’s Day. They were great! Thanks.
Yes! So glad you liked them. 🙂
these sound heavenly. I love ghiradelli. it is great
I love dark chocolate. I love ghiradelli. these sound heavenly.
I was wondering what new recipe should i try 🙂 I think i have my answer 😀 Thank you 😀
Enjoy! These are insanely good!
Oh my; to die for!! I am just drooling; your recipes look so …. hum, incredibly edible!! YUM!
Oooooh! These look so yummy! I think I will attempt to make them quite a few times 🙂
OOOOHHHH! That looks so good! I will definately have to try this. Yummy, thanks for sharing.
Ooooooh, this sounds (and looks) really good. I wonder if it would work with a gluten-free flour blend . . .
mmm… it looks delicious
This looks so good, I’m trying it for Valentine’s Day! Thanks
Enjoy! 🙂
I’m drooling all over my keyboard! I’m definitely making this for my hubby for his birthday next month (we are going out for dinner tonight to celebrate Valentine’s day) and I bet he too will love me just a little bit more! 🙂
This looks absolutely ah-mazing!
Wow this looks amazing, thank you for sharing.
These look delicious!!!!
im not a HUGE chocolate fan but this looks yummy!
Yum! Now I need to decide when I will make this too!
OH, this looks yummy!