An individually portioned chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small-batch recipe makes only 2 and is perfect when you don’t need to feed a crowd.
- 2 6-ounce oven-safe ramekins
- one 4-ounce bar (113g) semi-sweet chocolate*
- 1/4 cup (60ml) heavy cream*
- 3 Tablespoons (36g) packed light brown sugar
- 2 Tablespoons (30ml) vegetable oil*
- 2 Tablespoons (30ml) beaten egg (crack 1 egg, beat it, and use 2 Tbsp)
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 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).
- Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Set the other 2 ounces aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tablespoons of beaten egg, and vanilla extract until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a rubber spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full. Cut the remaining 2 ounces of chocolate in half. Drop each piece of chocolate into the centers of the filled ramekins and use a spoon to fully submerge the chocolate.
- Bake for 15–16 minutes, rotating the pan at the 8-minute mark. The centers will be slightly gooey, with melted chocolate inside. Serve warm.
- Make Ahead Instructions: I do not suggest making these cakes ahead of time. They are so quick to make, just about 30 minutes from start to finish. If anything, prepare in full, then reheat in the oven before serving. They may not be as gooey.
- Special Tools (affiliate links): Two 6-ounce ramekins (another option: 6-ounce oven-safe custard cups)
- Larger Batches: If you would like more than 2 cakes, this recipe may easily be doubled or tripled. If making 6 cakes (tripling the recipe), use 2 full eggs. If making 4 cakes (doubling the recipe), 1 full egg is not enough; you will need to beat 2 eggs and use 4 Tablespoons of egg.
- Chocolate: Quality chocolate is necessary. Chocolate is the main ingredient, so using chocolate chips (which include stabilizers) will affect the taste and texture. For all my recipes calling for baking chocolate, including this one, I use 4-ounce chocolate baking bars, found in the baking aisle. I like Baker’s and Ghirardelli brands.
- Heavy Cream: I strongly recommend using heavy cream for best taste and texture. Half-and-half or whole milk are fine in a pinch.
- Oil: Canola or melted coconut oil can be substituted for the vegetable oil.
- Bake Time: I’m unsure about the bake time for other size ramekins. 6-ounce ramekins are standard for many other recipes, so you’ll get a lot of use out of them, including custards, chocolate lava cakes, chocolate soufflé, lemon pudding cakes, and mousse.
- Adapted from Chewy Fudgy Brownies, Chocolate Cupcakes with Vanilla Frosting, and Cook’s Illustrated.
Keywords: fudge cakes for 2