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Mini Chocolate Fudge Cakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Chocolate Fudge Cakes are rich, decadent, and perfectly sized for individual servings. With a fudgy center and a slightly firm top, they make an ideal dessert for any occasion. Enhanced with optional espresso powder to deepen the chocolate flavor, these cakes bake quickly in a toaster oven and can be dressed up with powdered sugar, fresh berries, whipped cream, or ice cream for an indulgent treat.

Ingredients

Scale

Chocolate Mixture

  • ½ cup (85g) semi-sweet chocolate chips
  • 4 tablespoons (56g) salted butter

Batter

  • 2 large eggs
  • ¼ cup (30g) all-purpose flour
  • ½ teaspoon espresso powder (optional, enhances chocolate flavor)
  • ½ teaspoon vanilla extract

Toppings (Optional)

  • Powdered sugar
  • Fresh berries
  • Whipped cream
  • Ice cream

Instructions

  1. Prepare the Tartlet Pans: Preheat your toaster oven to 400°F (200°C) to ensure it reaches the correct temperature for baking.
  2. Line the Pans: Line the bottoms of four individual tartlet pans with parchment paper and lightly spray the sides with non-stick baking spray to prevent sticking.
  3. Arrange Pans for Baking: Place the tartlet pans on a quarter sheet pan or any tray that fits in your toaster oven for easy handling.
  4. Melt the Chocolate and Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and salted butter.
  5. Microwave in Intervals: Heat the chocolate and butter mixture in 20-second intervals, stirring well between each, until fully melted and smooth, about 2 minutes total.
  6. Cool the Mixture: Set aside the melted chocolate and butter to cool slightly before proceeding to the next step.
  7. Whisk the Eggs: In a separate bowl, beat the eggs on medium-low speed until frothy.
  8. Increase Egg Volume: Raise the mixer speed to high and continue whisking until the eggs become light, fluffy, and roughly triple in volume, which adds air to the batter.
  9. Incorporate Dry Ingredients: Stir the all-purpose flour and optional espresso powder into the melted chocolate mixture until well combined.
  10. Combine with Eggs: Gently fold the chocolate mixture into the whipped eggs, taking care to maintain the airiness of the eggs for a light texture.
  11. Fill the Tartlet Pans: Evenly divide the batter among the prepared tartlet pans, smoothing the tops slightly.
  12. Bake the Cakes: Bake in the preheated toaster oven for 15 minutes, or until the tops are set and firm but the centers remain soft and fudgy.
  13. Cool the Cakes: Let the cakes cool in the pans for 30 minutes to set completely before removing them carefully to avoid breaking.
  14. Serve and Garnish: Dust with powdered sugar and optionally top with fresh berries, whipped cream, or a scoop of ice cream for an extra indulgent dessert experience.

Notes

  • Using espresso powder is optional but highly recommended as it intensifies the chocolate flavor without adding a strong coffee taste.
  • Be careful not to overbake; the center should remain fudgy for the perfect texture.
  • Allow cakes to cool completely in the pans before removing to maintain their structure.
  • Parchment paper helps in easy removal and ensures the cakes do not stick to the pans.
  • These mini cakes are best served fresh but can be refrigerated and gently warmed before serving.

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Find it online: https://cozyfamilydinners.com/mini-chocolate-fudge-cakes-recipe/