Description
Date Night Chocolate Fudge Cakes for 2 are rich, gooey, and perfectly portioned molten-style chocolate cakes with soft edges and a warm, fudgy center. Ideal for sharing or indulging solo, they’re fast, easy, and incredibly satisfying.
Ingredients
- 1/4 cup unsalted butter (plus more for greasing ramekins)
- 2 oz semisweet or dark chocolate, chopped
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
- Cocoa powder (for dusting ramekins)
- Optional: powdered sugar or fresh berries for serving
Instructions
- Preheat oven to 375°F (190°C). Butter two 6-ounce ramekins and dust with cocoa powder.
- In a microwave-safe bowl, melt butter and chopped chocolate in short bursts, stirring until smooth.
- In another bowl, whisk together the egg, egg yolk, sugar, and vanilla until light and slightly thickened.
- Stir the melted chocolate mixture into the egg mixture until well combined.
- Gently fold in flour and salt just until incorporated.
- Divide the batter evenly between the prepared ramekins and place them on a baking sheet.
- Bake for 12–14 minutes, until the edges are set but centers are soft and slightly jiggly.
- Cool for 1–2 minutes, then run a knife around the edges and invert onto plates, or serve directly in ramekins.
Notes
- Add 1 tsp espresso powder to intensify the chocolate flavor.
- Place a teaspoon of peanut butter, Nutella, or caramel in the center before baking for a molten surprise.
- Add a pinch of cinnamon or chili powder for a spiced variation.
- Use a 1:1 gluten-free flour substitute for a gluten-free version.
- Batter can be made ahead and refrigerated; bring to room temp before baking.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 18g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
