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Mini Chocolate Fudge Cakes Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 mini cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Chocolate Fudge Cakes are rich, moist, and perfect for any occasion. Made with melted semi-sweet chocolate and butter, fluffy beaten eggs, and a hint of espresso powder to enhance the chocolate flavor, these individual-sized cakes bake to a soft, fudgy center with a firm top. Serve them dusted with powdered sugar or topped with fresh berries, whipped cream, or ice cream for an indulgent treat.

Ingredients

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). Line the bottoms of four individual tartlet pans with parchment paper and lightly spray the sides with non-stick baking spray. Place the pans on a quarter sheet pan or any tray that fits your toaster oven for stability.
  2. Melt the Chocolate & Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and salted butter. Microwave in 20-second intervals, stirring between each, until the mixture is melted and smooth, about 2 minutes. Set aside to cool slightly so it doesn’t cook the eggs when combined.
  3. Whisk the Eggs: In a separate bowl, beat the eggs on medium-low speed until frothy. Increase the speed to high and continue beating until the eggs become light, fluffy, and have tripled in volume. This aeration is key to the cake’s light texture.
  4. Combine Ingredients: Stir the all-purpose flour and optional espresso powder into the slightly cooled chocolate mixture. Then gently fold this chocolate mixture into the beaten eggs until fully combined, taking care not to deflate the eggs.
  5. Bake the Cakes: Divide the batter evenly among the prepared tartlet pans. Bake in the preheated toaster oven for 15 minutes, or until the tops are firm but the centers remain soft and fudgy to touch.
  6. Cool and Serve: Let the mini cakes cool in their pans for 30 minutes before removing. Dust with powdered sugar and top with fresh berries, whipped cream, or ice cream for extra indulgence. Serve immediately and enjoy your decadent treat.

Notes

  • Using espresso powder is optional but recommended as it enhances the chocolate flavor without adding coffee taste.
  • Beating the eggs until fluffy is crucial for light texture—do not skip this step.
  • You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
  • If you don’t have a toaster oven, a regular oven preheated to 400°F (200°C) works just as well.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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