Skip to main content

What's Up Magazine

Dessert of the Week

Feb 04, 2015 04:00PM ● By Cate Reynolds

Hot Chocolate Fudge Cakes

Rhea’s Rundown

No Valentine’s Day is complete without a healthy dose of chocolate and these hot chocolate fudge cakes are the answer. They’re so good I felt compelled to create two alternate names: Hot Gooey Melty Chocolate Deliciousness or The Only Thing You Need on Valentine’s Day. Be warned, it’s decadently dense so you won’t want to forget the vanilla bean ice cream, or at least a glass of milk. If you want to really go overboard I recommend a caramel topping that I recently discovered at Whole Foods. King’s Cupboard cream caramel sauce is all natural and ready to use. It’s the perfect choice for a little bit of something extra to add to an already sinfully good treat. The recipe calls for 4-ounce ramekins, but I used 8-ounce ramekins filling them about halfway. I could have even filled them a little past halfway to get a more overflowing, fluffy look. This dessert is pretty straightforward to make, but remember to leave yourself time to let the batter sit for at least four hours, and an electric mixer will make life much easier.

Ingredients – Serves 10
  • ¾ cup ounces all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 5 teaspoons instant espresso powder
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 cup egg substitute
  • 1 ½ teaspoon vanilla extract
  • 1 (2.6-ounce) bar dark (71% cacao) chocolate, finely chopped
  • 2 tablespoons powdered sugar, sifted

Directions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

3. Preheat oven to 350 degrees Fahrenheit.

4. Let ramekins stand at room temperature 10 minutes. Uncover and bake for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

“Hot Chocolate Fudge Cakes.” Cooking Light: All-Time Top-Rated Recipes. Time Inc. Lifestyle Group 2014. Print.

Rhea Torreon
Instagram: whatsupfoodie