Warm chocolate fudge cakes
Warm chocolate fudge cakes feature a rich cocoa flavor and crunchy hazelnuts, baked to create a soft center and crisp edges. This simple recipe is perfect for satisfying chocolate cravings or special occasions.
Cook time 15 min
Prep time 20 min
Ingredients:
1/2 cup dry cocoa powder3/4 cup sugar
1/3 cup hazelnuts
1/3 cup all-purpose white wheat flour
1/3 cup dark chocolate
2 eggs
Warm chocolate fudge cakes are a delightful dessert that combines rich cocoa flavor with the crunchy texture of hazelnuts. Perfect for any special occasion or to satisfy your chocolate cravings, these cakes are sure to impress everyone at the table. With this simple recipe, you can easily make this indulgent treat at home.
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line the cups of a muffin tin to prevent sticking.
- Finely chop the dark chocolate and set aside.
- Toast the hazelnuts in a dry skillet over medium heat until they are fragrant and slightly browned, then chop them roughly.
- In a large mixing bowl, combine the dry cocoa powder and sugar. Mix well.
- Add the chopped hazelnuts and the all-purpose flour to the cocoa and sugar mixture. Stir to combine.
- Crack the eggs into the bowl and beat them slightly before adding. Mix all the ingredients until they are well combined.
- Fold in the chopped dark chocolate gently to distribute evenly through the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for the cakes to rise.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Allow the cakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool slightly.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
By following these steps and tips, you will achieve perfectly warm chocolate fudge cakes with a delightful balance of rich, chocolaty goodness and a satisfying crunch from the hazelnuts. Whether you're serving them at a dinner party or treating yourself to a luxurious dessert, these cakes are guaranteed to be a hit. Enjoy every heavenly bite!
Warm chocolate fudge cakes FAQ:
Bake the cakes in a preheated oven at 350°F (175°C) for about 10-12 minutes. The edges should be set while the centers remain slightly soft.
Yes, you can use milk chocolate as a substitute for dark chocolate. However, keep in mind that it will result in a sweeter flavor compared to using dark chocolate.
Store any leftover cakes in an airtight container in the refrigerator for up to 3 days. To enjoy them warm again, reheat gently in the microwave or oven.
This recipe is designed for a standard muffin tin. Each cup should be filled about 2/3 full with the batter.
Yes, you can substitute the all-purpose white wheat flour with a gluten-free flour blend. Make sure that the cocoa powder and other ingredients are also certified gluten-free.
Tips:
- Ensure that all ingredients are at room temperature before you start mixing to create a smooth batter.
- Use high-quality dark chocolate to enhance the richness of the cakes.
- Toast the hazelnuts lightly to bring out their natural flavors before adding them to the batter.
- Grease your baking molds thoroughly to prevent the cakes from sticking.
- Bake the cakes until the edges are set but the centers are still slightly soft for a gooey texture inside.
Nutrition per serving
6 ServingsCalories 220kcal
Protein 7g
Carbohydrates 44g
Fiber 7g
Sugar 30g
Fat 13g
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