Gooey nuggets of chocolate goodness. Is it a cake, is it a brownie or is it a confection- who knows and really who cares? But what we do know, they are quite wonderful!
Chocolate cake has always held a prominent place in our family. My Dad was born and raised on the family ranch by his parents, his grandparents and his aunt and uncle. He frequently told the story of his grandmother’s willingness to make him a chocolate cake anytime he asked. I admit, I did similar for Emily and would easily be persuaded to do so now.
This is a ridiculously easy recipe. During summer months our desire for entertaining and impromptu get-togethers are frequent and these mini cakes are a delicious addition to any gathering.
They’re made with a short list of ingredients starting with butter, chocolate, and pecans – so far, so good! Add some baking basics – flour and sugar – then richness from eggs and that beautiful note of pure vanilla extract to highlight all the flavors.
These little cakes come together quickly then baked until lightly puffed on the outside with a rich chocolate center.
In no time you’ve got a batch of chocolate heaven!
Chocolate Fudge Cakes
1 cup butter
1-¼ cups chopped dark or bittersweet chocolate chips, about 5-ounces
1-¾ cup sugar
1 cup flour
¼ teaspoon kosher salt
4 extra-large eggs, room temperature
1 cup chopped toasted pecans
1 teaspoon pure vanilla extract
Melt the butter with the chocolate in the top of a double boiler placed over medium heat. Stir frequently to keep the chocolate from scorching, about 5 minutes.
In a large mixing bowl whisk the sugar, flour and kosher salt together.
Add the eggs and whisk until the batter is smooth and well blended, about 30 seconds.
Pour in the melted butter and chocolate, stirring together.
Stir in the chopped pecans and vanilla extract.
Line 16 to 18 regular size muffin cups with parchment or paper liners. or use a Silpat silicone muffin mold. Using a large ice cream scoop or spoon, fill each cup about 2/3 full.
Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done (a few crumbs are okay!) They should still be soft and fudgy in the center. Take care not to over bake!Â
Cool slightly in the pan then finish cooling on a wire rack. Makes 16 to 18 cakes.
Note: If you don’t have a double boiler you can set a heatproof bowl over a pan of simmering water. Take care – the bowl will get hot!
Chocolate Fudge Cakes
Equipment
- Double boiler
- Muffin pan, lined or silicone muffin molds
- wire rack for cooling
Ingredients
- 1 cup butter
- 1-¼ cups chopped dark or bittersweet chocolate, about 5ounces
- 1-¾ cups sugar
- 1 cup flour
- 1 teaspoon kosher salt
- 4 extra-large eggs, room temperature
- 1 cup chopped toasted pecans
- 1 teaspoon teaspoon pure vanilla extract
Instructions
- Melt the butter with the chocolate in the top of a double boiler placed over medium heat, stirring frequently to keep the chocolate from scorching.
- In a large mixing bowl whisk the sugar, flour, and kosher salt together.
- Add the eggs and stir until the batter is smooth and well blended, about 30 seconds.
- Pour in the melted butter and chocolate, stirring until smooth.
- Add the chopped pecans and the vanilla extract.
- Line 16 to 18 regular size muffin cups with parchment or paper liners. You can also use Silpat’s silicone muffin molds. Using a large ice cream scoop or spoon, fill each cup about ⅔ full.
- Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done; a few crumbs are okay. They should still be soft and fudgy in the center. Take care not to over bake.
- Cool slightly in the pan then finish cooling on a wire rack.
