Little French Fudge Cakes

Little French Fudge Cakes might be a good recipe to expand your side dish collection. One portion of this dish contains about 5g of protein, 22g of fat, and a total of 365 calories. This recipe serves 6 and costs 97 cents per serving. Head to the store and pick up white sugar, egg yolk, eggs, and a few other things to make it today. 89 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 29%, this dish is not so tremendous. Almond Fudge Cakes, Rum Fudge Cakes, and Hot Chocolate Fudge Cakes are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 (4 ounce) bittersweet chocolate bar, chopped

1 egg yolk

2 eggs

3 tablespoons organic all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

5 tablespoons unsalted butter

1 1/2 (1 ounce) squares unsweetened chocolate, chopped

1 1/2 teaspoons vanilla extract

3/4 cup white sugar

Equipment:

muffin liners

oven

frying pan

microwave

bowl

mixing bowl

whisk

knife

Cooking instruction summary:

Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan. Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth. In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full. Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.

2. Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.

3. In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended.

4. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.

5. Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.


Nutrition Information:

Quickview
365k Calories
4g Protein
22g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
365k
18%

Fat
22g
34%

  Saturated Fat
12g
81%

Carbohydrates
38g
13%

  Sugar
29g
33%

Cholesterol
112mg
38%

Sodium
77mg
3%

Alcohol
0.34g
2%

Caffeine
18mg
6%

Get Enough Of These
Protein
4g
10%

Manganese
0.66mg
33%

Copper
0.51mg
26%

Iron
3mg
20%

Magnesium
61mg
15%

Selenium
9µg
13%

Phosphorus
124mg
13%

Fiber
3g
12%

Zinc
1mg
9%

Vitamin A
422IU
8%

Vitamin B2
0.13mg
8%

Potassium
208mg
6%

Folate
19µg
5%

Vitamin B12
0.26µg
4%

Vitamin B5
0.43mg
4%

Vitamin E
0.64mg
4%

Vitamin D
0.63µg
4%

Calcium
37mg
4%

Vitamin B1
0.05mg
4%

Vitamin K
2µg
3%

Vitamin B3
0.51mg
3%

Vitamin B6
0.05mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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