petite fudge cakes

Categories: Desserts, Posted by Sandy Bergsten


5 oz semisweet chocolate chips

1 cup unsalted butter softened

pinch of salt

1 ¾ cups sugar

1 cup flour

4 large eggs, unbeaten

1 teaspoon vanilla



Melt the chocolate and butter in the microwave on 50% power, stirring often.

In another bowl combine the sugar, flour, pinch of salt, and eggs. Stir with a spoon until combined.

Stir in the chocolate mixture. Add the vanilla.

Pour the batter into lightly greased small muffin tins or free standing muffin cups.

Bake at 325 degrees. Approximately 12 minutes for small tins or 30 minutes for larger tins. Be careful not to over bake, the cakes should be gooey in the center. Check with a tooth pick three quarters of the time through.

Cool in the pans for 4 minutes then place on a rack to cool completely.

Dust lightly with confectioner’s sugar.

Refrigerate or freeze.


Makes 48 mini cakes or 12 larger cakes.


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