Little French Fudge Cakes

Photo by Lisa M.
Adapted from splendidtable.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from splendidtable.org

Ingredients

  • One

    3.5- or 4-ounce bittersweet chocolate bar (Lindt Excellence 70%, Valrhona 71%, Scharffen Berger 70%, or Ghirardelli 70% Extra bittersweet, in order of our preference), broken up

  • 1-1/2

    ounces unsweetened chocolate, broken up

  • 5

    tablespoons unsalted butter

  • 1

    teaspoon ground cinnamon

  • 1-1/2

    teaspoons vanilla extract

  • 2

    large eggs plus 1 yolk (for a double recipe, use 5 eggs)

  • 1/2

    cup plus 2 tablespoons sugar

  • 1/8

    teaspoon salt

  • 3

    tablespoons unbleached all-purpose flour, organic preferred (measured by dipping and leveling)

  • Half of a 3.5- to 4-ounce bittersweet chocolate bar, broken into bite-sized pieces

Directions

1. Preheat the oven to 375°F. Butter a dark metal 6-cup cupcake tin. 2. Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring, as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water. 3. In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar, and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend in the bite-sized pieces of chocolate. Pour the batter into the cupcake pan, filling each three-quarters full. 4. Bake the cupcakes for 18 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see if it is nearly firm. Remove them from the oven. Cool the cupcakes in the pan on a rack for 5 to 10 minutes to serve warm, or for 20 minutes to serve at room temperature.

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