Chocolate Fudge Cakes

Chop up half of the bar of chocolate (2 ounces/57g), and set aside 2 squares (1 ounce/28g total) of the remaining half… those two squares (0.5oz/14g each) will become the melty chocolate center of these fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a double boiler if you have one:

melted chocolate in glass liquid measuring cup.
Whisk in the brown sugar, and then the oil, egg, and vanilla. Then, fold in the dry ingredients: a mix of flour, baking powder, and baking soda. The batter is a little thick. I usually mix it all up in a 2-cup liquid measuring cup:


thick batter in liquid measuring cup.
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 square (0.5oz/14g) of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:

chocolate square and batter in ramekin.
Bake cakes on a lined baking sheet (in case they overflow—they probably won’t, but just to be on the safe side).

two ramekins of cake batter on small baking sheet.
two baked chocolate cakes in ramekins on baking sheet.