Little French Fudge Cakes Recipe

Name: Little French Fudge Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 ounce) bittersweet chocolate bar, chopped; 1 1/2 (1 ounce) squares unsweetened chocolate, chopped; 5 tablespoons unsalted butter; 1 teaspoon ground cinnamon; 1 1/2 teaspoons vanilla extract; 2 eggs; 1 egg yolk; 3/4 cup white sugar; 1/8 teaspoon salt; 3 tablespoons organic all-purpose flour; 1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Servings: persons

1 (4 ounce) bittersweet chocolate bar, chopped
1 1/2 (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 eggs
1 egg yolk
3/4 cup white sugar
1/8 teaspoon salt
3 tablespoons organic all-purpose flour
1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

1
Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
2
Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
3
In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
4
Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4 ounce) bittersweet chocolate bar, chopped, 1 1/2 (1 ounce) squares unsweetened chocolate, chopped, 5 tablespoons unsalted butter, 1 teaspoon ground cinnamon, and more.

Yes, Little French Fudge Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Little French Fudge Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions