Mini Fudgey Chocolate Cakes
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
61
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Melt the chocolate and butter together in a small saucepan
3
Whisk the egg, sugar, and salt together until yellow and light
4
Fold in the melted chocolate batter
5
Mix in the flour until fully incorporated
6
Lightly butter the cupcake tins
7
Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack
8
Remove the cakes from the oven
9
Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides
10
Turn over onto a flat surface and bang the bottom of the cupcake tins
11
Remove the cupcake tins to leave the cakes upside down on the aluminum foil
12
Carefully turn right side up and place on the plate
13
Serve immediately
14
Preheat the oven to 350°F
15
Melt the chocolate and butter together in a small saucepan
16
Whisk the egg, sugar, and salt together until yellow and light
17
Fold in the melted chocolate batter
18
Mix in the flour until fully incorporated
19
Lightly butter the cupcake tins
20
Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack
21
Remove the cakes from the oven
22
Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides
23
Turn over onto a flat surface and bang the bottom of the cupcake tins
24
Remove the cupcake tins to leave the cakes upside down on the aluminum foil
25
Carefully turn right side up and place on the plate
26
Serve immediately