Monday, November 17, 2014
little french fudge cakes
It's been SO chilly here in Dallas this past week, and all I want to do is bundle up with Gilmore Girls on Netflix and one (or two) of these little chocolate cakes.
These miniature cakes are absolutely perfect - not too sweet, a bit dense and decadent, and just the right size. These would be ideal for entertaining, too - just whip up the batter, pour it into the baking tin, and keep in the fridge until it's time for dessert. In 20 minutes you'll have fresh, warm chocolate cakes. You'll be a hero!
Little French Fudge Cakes (from The Splendid Table's How to Eat Supper)
makes 6 cupcakes
one (3.5-4 oz.) bittersweet chocolate bar, broken up into small pieces
1 1/2 oz. unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons all-purpose flour
half of a 3.5-4 oz. bittersweet chocolate bar, broken up
Preheat oven to 375 degrees F. Butter a 6-cup cupcake tin.
Combine the bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl. Microwave for 2-3 minutes at medium-low power.
In a large mixing bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar, and salt. Add the flour and stir until combined. Add the butter/chocolate mixture and whisk until smooth. Stir in the extra bittersweet chocolate pieces. Fill the cupcake pan 3/4 full with the batter.
Bake for 18 minutes. Remove from the oven and cool for 5-10 minutes on a wire rack before serving warm.