Description
These Mini Chocolate Fudge Cakes are rich, decadent, and perfect for any occasion. With a fudgy center and a slightly firm top, they deliver an intense chocolate flavor enhanced by a hint of espresso powder. Easy to prepare in toaster oven tartlet pans, these individual cakes are ideal for serving with powdered sugar, fresh berries, whipped cream, or ice cream for an indulgent dessert experience.
Ingredients
Scale
Chocolate Mixture
- ½ cup (85g) semi-sweet chocolate chips
- 4 tablespoons (56g) salted butter
- ½ teaspoon espresso powder (optional, enhances chocolate flavor)
Batter
- 2 large eggs
- ¼ cup (30g) all-purpose flour
- ½ teaspoon vanilla extract
Toppings (Optional)
- Powdered sugar
- Fresh berries
- Whipped cream
- Ice cream
Instructions
- Prepare the Tartlet Pans: Preheat your toaster oven to 400°F (200°C). Line the bottoms of four individual tartlet pans with parchment paper and lightly spray the sides with non-stick baking spray. Arrange the pans on a quarter sheet pan or another tray that fits inside your toaster oven.
- Melt the Chocolate & Butter: In a microwave-safe bowl, combine the semi-sweet chocolate chips and salted butter. Microwave in 20-second increments, stirring well after each interval until the mixture is fully melted and smooth, taking about 2 minutes total. Allow to cool slightly so it won’t cook the eggs later.
- Whisk the Eggs: In a separate large bowl, beat the eggs first on medium-low speed until frothy, then increase to high speed to whip the eggs until they become light, fluffy, and have tripled in volume. This aeration is key to the cake’s texture.
- Combine Ingredients: Stir the all-purpose flour and optional espresso powder into the chocolate mixture until evenly combined. Gently fold this chocolate mixture into the beaten eggs using a spatula, mixing carefully to retain the airiness and achieve a smooth batter.
- Bake the Cakes: Divide the batter evenly among the prepared tartlet pans. Bake in the preheated toaster oven for approximately 15 minutes, until the tops are set and firm but the centers remain soft and fudgy.
- Cool & Serve: Remove the cakes from the oven and let them cool completely in the pans, about 30 minutes, before carefully removing. Dust with powdered sugar or serve topped with fresh berries, whipped cream, or a scoop of ice cream to elevate the dessert.
Notes
- Using espresso powder is optional but it enhances the chocolate flavor significantly.
- Be sure not to overbake; the centers should remain fudgy for the best texture.
- If you don’t have tartlet pans, small ramekins or muffin tins can be substituted.
- Whipping the eggs well is crucial to achieving a light texture in these dense cakes.
- Let the cakes cool in the pans completely before removing to prevent them from breaking apart.
