Easy, speedy molten fudge cakes for two

I think I've mentioned before that, being the extreme chocolate lover that I am, molten chocolate cake is quite possibly my favorite dessert if I had to choose one.  I don't care if it's no longer "in", I just love it for that intense chocolate experience.  For me, the warm, liquidy chocolate sensation just can't be beat.  So when I saw an easy recipe from one of America's Test Kitchen's cookbooks for something very similar - individual fudge cakes with a molten center - I wanted to try it out.

This recipe makes two portions, perfect for date night.  The main draw here is the ease of preparation.  It's genuinely quick and easy - you start by melting chocolate and milk right in the microwave.  Then, you whisk the rest of the ingredients in before scraping the batter into ramekins to bake for a quick dessert.  The trick to the molten center in this recipe is a square of dark chocolate tucked into the batter before baking.  That ensures the molten center and was definitely my favorite part of this dessert!

These molten fudge cakes have a bit more flour, and so were a tad more on the cakey side (around the edges anyway since the center is nice and soft with the melted chocolate piece) than standard molten chocolate cakes that we tend to think of when we see these chocolate ramekins. I'm definitely on the side of the less flour, the better, when it comes to any type of molten cakes so I want to make sure to point that out.  And since this recipe uses vegetable oil instead of butter, the flavor of the cake (again, the sides as opposed to the chocolaty center) is milder.

When it comes to classic molten chocolate cake, I've been using this recipe for many years and it has served me well.  My family and I are big fans of it and I make it when the craving comes on, which is fairly often!  That recipe requires a little more work so if you're pressed for time and want to whip something up that's quite similar, these easy, speedy molten fudge cakes are a great option.  Served with some vanilla ice-cream, I think you'd be hard pressed to find anyone complaining about having this for dessert!

As you can see from the recipe outlined below, the batter for these fudge cakes can be made easily with just the microwave and a whisk.  For the star of the show - the dark chocolate - I used Ghirardelli 60% and I think that works especially well in this recipe.  For one, it's easy to break off the 3 ounces you need from the 4 ounce bar.  Second, you don't even need to chop it.  Simply break up the chocolate you need to melt with your hands.  Third, you need exactly one square (or 1/2 ounce a piece) for each ramekin, which you press into and cover with the batter to ensure that rich, liquid, dark-chocolate center.  

Aside from all that convenience, I really like baking with Ghirardelli and I have for years.  I think the fruitiness of the Ghirardelli chocolate translates really well in baking.

And incidentally, America's Test Kitchen actually recommends Ghirardelli 60% dark chocolate or Callebaut's 60% dark chocolate.  I agree on both counts (though there are several others that I like); I'm also a big fan of Callebaut and keep a good stock of it at home.  It's relatively inexpensive and very tasty in a neutral kind of way.  Since Callebaut chocolate typically comes in blocks when you buy it at the supermarket, you very likely need to chop it.  I also like to buy Callebaut callets (similar to chips but melt better) - they not only melt smoothly and easily but I can weigh what I need without chopping!

Recipe:

Easy Molten Chocolate Fudge Cakes (for two)

Adapted from America's Test Kitchen's recipe for "Individual Chocolate Fudge Cakes" in Cooking for Two (2013)

- For 2 servings -

6 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3 ounces bittersweet chocolate, 2 ounces chopped and 1 ounce broken into two (1/2-ounce) squares
1/4 teaspoon instant espresso powder (optional; I like to add some espresso powder when baking with chocolate)
1/4 cup whole milk
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil
2 tablespoons lightly beaten egg
1/4 teaspoon vanilla extract
Vanilla ice cream, for serving ("optional"...but not really, in my opinion)

Preheat oven to 350 degrees and position an oven rack to the center of the oven.  Lightly spray two 6-ounce ramekins with baking spray (or grease and flour them) and set them on top of a baking sheet.  Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside.

Place the 2 ounces of chopped chocolate, milk, and espresso powder (if using) together in a medium bowl.  Microwave, stirring occasionally, until melted and smooth (I do this on 20-30 second increments, and on medium power as the chocolate starts to melt, stirring in between).  Stir in sugar until dissolved.  Let cool slightly.  Then, whisk in oil, egg, and vanilla until combined.  Gently whisk in the flour mixture until just incorporated.

Divide batter between the two ramekins and gently tap them on the counter to release any air bubbles.  Gently press 1 square of chocolate into each ramekin to submerge about halfway under the batter.  Bake until puffed, tops are just firm to the touch, and a toothpick inserted into the center comes out gooey, about 15 minutes (check early to avoid over-baking).  

Let cool 2-3 minutes before serving with vanilla ice cream.