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Warm Chocolate Fudge Cakes

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Molten chocolate lava cakes are a favorite restaurant indulgence, and you'll 'lava' the results of this home version, which features an intense jolt of enveloping chocolaty warmth. The rich batter bakes up to a cakey brownie-like texture around the exteriors, and the cake centers deliver the superfudgy molten goods. Eggs and vegetable oil ensure that these little cakes stay plenty moist, and a small amount of flour keeps them from collapsing. For the highlight—the deliciously oozy warm centers—press a square of chocolate into the batter in each ramekin before baking. Just 10 minutes in the oven is all it takes to bring this ultimate chocolate treat to the table. You will need four 6-ounce ramekins. The recipe can be easily halved for a more intimate chocolate experience. Dust with confectioners' sugar before serving, if you like."

List of Ingredients

â—¦ ¾ cup all-purpose flour
â—¦ ½ teaspoon baking powder
â—¦ ¼ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 5 ounces bittersweet chocolate (4 ounces chopped, 1 ounce cut into ½-inch pieces)
â—¦ ½ cup whole milk, room temperature
â—¦ 6 tablespoons packed light brown sugar
â—¦ ¼ cup vegetable oil
â—¦ 2 large eggs, lightly beaten
â—¦ ½ teaspoon vanilla extract


Recipe

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour four 6-ounce ramekins. Whisk flour, baking powder, baking soda, and salt together in bowl.

Microwave chopped chocolate and milk in medium bowl at 50 percent power, stirring occasionally, until chocolate is melted and mixture is smooth, 1 to 3 minutes. Stir in sugar until dissolved; let cool slightly. Whisk in oil, eggs, and vanilla until combined. Gently whisk in flour mixture until just combined.

Divide batter evenly between prepared ramekins and gently tap each ramekin on counter to release air bubbles. Wipe any drops of batter off sides of ramekins. Gently press chocolate pieces evenly into center of each ramekin to submerge in batter. Place ramekins on rimmed baking sheet and bake cakes until tops are just firm to touch and center is gooey when pierced with toothpick, 10 to 15 minutes. Let cool for 2 to 3 minutes before serving.

Serves 4