Chocolate Fudge Cakes
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!
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.
Notes
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!