Two individually portioned sweet chocolate cakes so rich they would put all other chocolate desserts to shame. this recipe for Chocolate pancakes for 2 It’s a 30-minute small-batch recipe and is perfect for when you don’t need to feed a crowd. They’re perfect for date night, Valentine’s Day, or anytime you need a scaled-down version. dessert.
I originally published this recipe in 2015. and since then I have added new photos and a video tutorial.
This small-batch recipe yields 2 undeniably fudge-like cakes melted in the middle. One for you and one for your loved one or best friend/child/brother/parent/any chocolate lover in your life.
Or… 2 for you. 😉
One reader, Jean, commented: “I followed the recipe exactly as written and they came out perfect! My husband and I love going out to eat and we always order dessert. We both agreed that these cakes were probably better than anything we’ve ever had in a restaurant! We’ve been married 40 years, so that’s a lot of desserts. ★★★★★”
You need 2 molds, the 6 ounce size like thesewhich is the size commonly used for most custards, chocolate lava cakes, chocolate souffléetc (You can get a lot of use out of this size). While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cake and homemade iced brownies recipes. Incredible, right?
Take the following ingredients (you don’t need much!)
- Semisweet chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the flavor and texture. For all of my recipes that call for chopped or melted chocolate, I cut up baking chocolate bars, which are sold in the baking aisle of the supermarket. I like Baker’s, Lindt and Ghirardelli brands.
- Heavy cream: Melt half the chocolate with heavy cream to create the base for the fudge-shaped cakes. The combination of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
- Brown sugar: Use a touch of brown sugar to not only sweeten the cakes, but also to add a little extra flavor and moisture.
- Vegetable oil: The oil adds a wonderful moisture to the cake crumb; the cakes would be dry without it.
- Egg: You will not use a whole egg. Rather, you will crack an egg, beat it, and use 2 tablespoons in this chocolate batter. When testing this recipe, I found that using the whole egg made the cakes taste eggy and spongy, which is not what you’re looking for here. Mix the leftover egg with more eggs to make scrambled eggs for breakfast if you don’t want to waste them.
- Vanilla extract: Flavor enhancer.
- Flour: All-purpose flour provides structure.
- Baking powder + baking soda: These lift the cakes as they bake.
The chocolate flavor of these chocolate cakes is deliciously intense. Don’t expect a sickeningly sweet taste; You’re using semisweet chocolate and only 3 tablespoons of added sugar for the entire 2-cake recipe. All you will taste is rich chocolate.
How to Make Just 2 Chocolate Fudge Cakes
This is a pretty quick and easy recipe, but since it’s a little unique, let me share some photos of the steps and quick explanations so you know exactly what to do when it’s your turn to make them. Tonight, maybe?
Chop half the chocolate bar (2 ounces/57 g) and reserve 2 squares (1 ounce/28 g total) of the remaining half… those two squares (0.5 oz/14 g each) will be They will become the melted chocolate center of these. fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a bain-marie if you have:
Add the brown sugar and then the oil, egg and vanilla. Next, add the dry ingredients: a mixture of flour, baking powder, and baking soda. The dough is a little thick. I usually mix it all together in a 2-cup liquid measuring cup:
Pour/pour batter evenly into 2 greased 6-ounce pans. Press 1 square (0.5 oz/14 g) of the remaining chocolate into the center of each filled mold. Use a spoon to completely submerge the chocolate:
Bake the cakes on a lined baking sheet (in case they overflow, they probably won’t, but just to be safe).
Optional ingredients
Serve immediately while the cakes are hot. They’re fabulous alone in all their warm, fudgy chocolate glory, or topped with a scoop of vanilla ice cream. whipped cream, raspberry dessert sauce, strawberry sauceeither salted caramel.
I like to garnish them with fresh mint and raspberries.
By the way, if you love small cakes like this, try my Chocolate and Peanut Butter Lava Cakes. The recipe makes 4, making it another favorite small-batch dessert.
This 1 giant double chocolate cookie is another small-batch chocolate option and perfect for Valentine’s Day. If you want more inspiration, here are all my favorites. valentine’s day desserts. This recipe also joins more than 30 others in my collection of Quick Dessert RecipesReady in 1 hour or less!
Two small chocolate cakes
Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Produce:
2 cakes
Category:
Cake
Method:
Baking
Kitchen:
American
Description
Two individually portioned sweet chocolate cakes so rich they would put all other chocolate desserts to shame. This Fudge Cakes recipe for 2 is a 30-minute small batch recipe and is perfect for when you don’t need to feed a crowd. Great for date night, Valentine’s Day, or anytime you need a scaled-down dessert.
Instructions
- Lightly grease two 6 ounce ramekins with butter or non-stick spray. Place them on a baking sheet. Set aside.
- Preheat oven to 350°F (177°C).
- Coarsely chop 2 ounces (57 g) semisweet chocolate. Reserve 1 ounce (28 g) for step 5 (do not chop). Combine chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Stir in the brown sugar until smooth. Add oil, 2 tablespoons beaten egg, and vanilla extract until combined. Set aside.
- In a small bowl, whisk together the flour, baking powder, and baking soda. Pour the dry mixture over the wet ingredients and mix with a silicone spatula until all the ingredients are combined and there are no lumps. Pour evenly into molds; They should be about 3/4 full.
- Cut the remaining ounce of chocolate in half. Place a piece of chocolate (14g/0.5oz) in the center of each filled mold and use a spoon to completely submerge the chocolate.
- Bake for 15 to 17 minutes, rotating the baking sheet at the 8 minute mark.
- Remove from the oven and serve immediately. The centers will be slightly sticky with melted chocolate inside. Serve hot.
Grades
- Make instructions in advance: I don’t recommend making these cakes ahead of time. They are very quick to make, only about 30 minutes from start to finish. In any case, prepare it completely and then reheat it in the oven before serving. They may not be as sticky.
- Special tools (affiliate links): two 6-ounce ramekins (as these either these) | Baking tray | Glass Mixing Bowls | Whisk | silicone spatula
- Larger lots: If you want more than 2 cakes, this recipe can easily be doubled or tripled. If you make 6 cakes (triple the recipe), use 2 whole eggs. If you make 4 sponge cakes (doubling the recipe), 1 whole egg is not enough; You will need to beat 2 eggs and use 4 tablespoons of egg.
- Chocolate: Quality chocolate is ideal. Chocolate is the main ingredient, so using chocolate chips (which contain stabilizers) will negatively affect the flavor and texture. For most recipes that call for chopped or melted chocolate, including this one, I use baking chocolate bars, usually found in the baking aisle, in 4-ounce (113 g) packages. I like Baker’s, Lindt and Ghirardelli brands. Semisweet (56% cocoa) and bittersweet (60% cocoa) chocolate are ideal for this recipe.
- Heavy cream: I highly recommend using heavy cream for the best flavor and texture. I do not recommend any cream substitution in this recipe.
- Oil: You can replace the vegetable oil with canola or melted coconut oil.
- Baking time: I’m not sure about the baking time for other size pans. The 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 cakesand mousse.
- Adapted from Chewy and Sweet Frosted Brownies, Chocolate cupcakes with vanilla frostingand Illustrated Cook’s.
