Ingredients

Units Scale

3 ounces semi-sweet baking chocolate1/4 cup heavy cream3 tablespoons light brown sugar2 tablespoons vegetable oil2 tablespoons beaten egg1/2 teaspoon pure vanilla extract6 tablespoons all-purpose flour1/4 teaspoon baking powder1/8 teaspoon baking soda

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Instructions

1. Preheat the oven to 350°F (177°C) and lightly grease two 6-ounce ramekins. Place them on a baking sheet.

2. Chop 2 ounces of the semi-sweet chocolate and melt it with the heavy cream until smooth.

3. Whisk in the brown sugar, vegetable oil, beaten egg, and vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and baking soda. Fold the dry ingredients into the chocolate mixture until combined.

5. Divide the batter evenly between the ramekins until they are about three-quarters full.

6. Cut the remaining chocolate into two pieces and press one piece into the center of each ramekin. Cover completely with batter.

7. Bake for 15–17 minutes, rotating the baking sheet halfway through baking.

8. Serve immediately while warm with a gooey chocolate center.

Notes

Use high-quality baking chocolate for the richest flavor.

Do not overbake if you want a molten center.

Serve warm with vanilla ice cream, whipped cream, fresh raspberries, or salted caramel.

Vegetable oil can be replaced with canola oil or melted coconut oil.

This recipe makes 2 individual chocolate fudge cakes.

Author: Rita
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cakes
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 515
Sugar: 28g
Sodium: 180mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 7g
Cholesterol: 42mg