Indulge in a rich and moist chocolate fudge cake that’s perfectly sized for individual servings. This easy-to-make dessert is ideal for satisfying your chocolate cravings without the need for a full-sized cake.
Why You’ll Love This Recipe
- Small Batch: Designed for individual tartlet pans, this recipe yields just the right amount to enjoy without leftovers.
- Quick Preparation: With minimal ingredients and straightforward steps, you can whip up this dessert in no time.
- Versatile Serving Options: Enjoy it plain, or elevate it with fresh fruit, ice cream, or whipped cream for an extra treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet chocolate chips
- Salted butter
- All-purpose flour
- Espresso powder (optional, enhances chocolate flavor)
- Vanilla extract
- Large eggs
Directions
-
Prepare the Tartlet Pans:
- Preheat your toaster oven on the “Bake” function to 400°F (200°C).
- Line the bottom of four individual tartlet pans with parchment paper and lightly spray the sides with non-stick baking spray.
- Place the prepared pans on a quarter sheet pan or any size that fits your toaster oven. If your oven is small, you may need to bake in two batches.
-
Melt Chocolate and Butter:
- In a medium microwave-safe bowl, combine the chocolate chips and butter.
- Microwave in 20-second intervals, stirring in between, until melted and smooth. This should take about 2 minutes, depending on your microwave’s power.
- Once melted, remove from the microwave and set aside to cool slightly.
-
Beat 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 are light, fluffy, and have tripled in volume.
-
Combine Ingredients:
- Stir the flour and espresso powder (if using) into the melted chocolate mixture.
- Gently fold the chocolate mixture into the beaten eggs until well combined.
-
Bake:
- Divide the batter evenly among the prepared tartlet pans.
- Bake in the preheated toaster oven for 15 minutes. The tops should be firm, with the centers remaining soft like mousse, while the outer edges are set.
-
Cool and Serve:
- Allow the cakes to cool in the tartlet pans for 30 minutes before removing them.
- Chill slightly before serving.
- Enjoy as is, or top with fresh fruit, ice cream, or whipped cream for added indulgence.
Servings and Timing
- Servings: This recipe yields 4 individual tartlet-sized cakes.
- Preparation Time: 15 minutes
- Baking Time: 15 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour
Variations
- Flavor Enhancements: Add a teaspoon of orange zest or a splash of almond extract to the batter for a unique twist.
- Toppings: Dust with powdered sugar, drizzle with caramel sauce, or sprinkle with sea salt flakes for added flavor.
- Nuts: Fold in chopped nuts like walnuts or pecans for added texture.
Storage/Reheating
- Storage: Store any leftover cakes in an airtight container at room temperature for up to 2 days.
- Reheating: Enjoy at room temperature or warm slightly in the toaster oven for a few minutes before serving.
FAQs
How do I prevent the cakes from sticking to the tartlet pans?
Ensure you line the bottom of the pans with parchment paper and lightly spray the sides with non-stick baking spray to facilitate easy removal.
Can I use a regular oven instead of a toaster oven?
Yes, you can bake these cakes in a regular oven. Preheat to 425°F (218°C) and bake for an additional 2-5 minutes, depending on your oven.
What type of chocolate is best for this recipe?
High-quality semi-sweet chocolate chips are recommended, but you can also use dark or milk chocolate chips based on your preference.
Is the espresso powder necessary?
Espresso powder is optional but enhances the chocolate flavor. If you don’t have it, you can omit it without compromising the taste.
Can I make this recipe in a single cake pan?
Yes, you can use a small cake pan instead of individual tartlet pans. Adjust the baking time accordingly, as a larger cake may require a few extra minutes.
How can I tell when the cakes are done?
The tops should be firm, and the centers should remain soft like mousse. A toothpick inserted near the edge should come out clean.
Can I add mix-ins to the batter?
Yes, you can fold in additions like chocolate chips, nuts, or dried fruit to customize the cakes to your liking.
What if I don’t have parchment paper?
If you don’t have parchment paper, ensure you generously spray the pans with non-stick baking spray to prevent sticking.
Can I double the recipe?
Yes, you can double the ingredients to make more cakes. Ensure you have enough tartlet pans and adjust the baking batches as needed.
How should I serve these cakes?
These cakes are delicious on their own but can be elevated with toppings like fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.
Conclusion
This mini chocolate fudge cake recipe is a delightful and easy dessert option, perfect for satisfying your sweet tooth without the commitment of a full-sized cake. Its rich, moist texture and customizable nature make it a go-to treat for any occasion. Enjoy experimenting with different toppings and flavors to make it uniquely yours.
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Mini Chocolate Fudge Cakes – Perfect for Any Occasion!!
- Total Time: 1 hour
- Yield: 4 mini cakes
- Diet: Vegetarian
Description
This Mini Chocolate Fudge Cake is rich, moist, and perfectly portioned for individual servings. Made with simple ingredients, this small-batch dessert is easy to prepare and bakes in just 15 minutes. Whether enjoyed plain or topped with ice cream, whipped cream, or fresh fruit, this decadent treat is perfect for satisfying your chocolate cravings!
Ingredients
For the Mini Cakes:
- ½ cup (85g) semi-sweet chocolate chips
- 4 tablespoons (56g) salted butter
- 2 large eggs
- ¼ cup (30g) all-purpose flour
- ½ teaspoon espresso powder (optional, enhances chocolate flavor)
- ½ teaspoon vanilla extract
For Toppings (Optional):
- Powdered sugar
- Fresh berries
- Whipped cream
- Ice cream
Instructions
-
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 size that fits your toaster oven.
-
Melt the Chocolate & Butter:
- In a microwave-safe bowl, combine the chocolate chips and butter.
- Microwave in 20-second intervals, stirring between each, until melted and smooth (about 2 minutes).
- Set aside to cool slightly.
-
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 are light, fluffy, and tripled in volume.
-
Combine Ingredients:
- Stir the flour and espresso powder (if using) into the melted chocolate mixture.
- Gently fold the chocolate mixture into the beaten eggs until well combined.
-
Bake the Cakes:
- Divide the batter evenly among the prepared tartlet pans.
- Bake for 15 minutes, until the tops are firm but the centers remain soft and fudgy.
- Let the cakes cool in the pans for 30 minutes before removing.
-
Serve & Enjoy:
- Dust with powdered sugar, or top with fresh fruit, whipped cream, or ice cream for extra indulgence.
Notes
- Storage: Store leftover cakes in an airtight container at room temperature for up to 2 days.
- Reheating: Enjoy at room temperature or warm slightly in a toaster oven for a gooey texture.
- Alternative Baking: If using a regular oven, preheat to 425°F (218°C) and bake for an additional 2-5 minutes.
- Customization: Add orange zest, chopped nuts, or caramel drizzle for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
