Two Chocolate Fudge Cakes

• Refrigerated

  • 2 tbsp Eggland's best egg

• Baking & Spices

  • 1 3 ounces semi-sweet chocolate
  • 6 tbsp All-purpose flour
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 3 tbsp Brown sugar, packed light
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 2 tablespoons (30ml vegetable oil

• Dairy

  • 1 4 cup (60ml heavy cream2

• Other

  • two 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins4

Found on sallysbakingaddiction.com

Description

Ingredients

• 3 ounces semi-sweet chocolate1
• 1/4 cup (60ml) heavy cream2
• 3 Tablespoons (36g) packed light brown sugar
• 2 Tablespoons (30ml) vegetable oil3
• 2 Tablespoons Egglands Best egg (crack 1 egg, beat it, use 2 Tbsp)
• 1/2 teaspoon vanilla extract
• 6 Tablespoons (45g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• two 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)4

Directions

• Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350°F (177°C) degrees. Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside. In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldnt), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it. Bake for 15-16 minutes, rotating the pan at the 8 minute mark. If youre worried they are too underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm. Make ahead tip: I do not suggest making these cakes ahead of time. They are so quick to make- about 30 minutes start to finish. If anything, prepare in full then reheat in the oven before serving. They may not be as gooey.