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Little French Fudge Cakes

November 24, 2009

We went to a dinner party on Friday and I needed a quick dessert to take.  I looked through my Splendid Table cookbook, and this popped out at me because it was a) chocolate, b) looked rich and c) looked pretty quick and I had most of the ingredients.  This is one of those great last minute desserts you can whip up with things you already have, in very little time.  And no fancy pans or equipment is needed.  While I went bare bones and just made the cakes, you could fancy it up with some whipped cream and raspberry or caramel sauce.  This recipe makes 6 cakes and can be made ahead if necessary, then gently warmed in the microwave.

Ingredients:

6 ounces bittersweet chocolate, such as Ghiradelli’s 70% cacao, chopped and divided

1 1/2 oz unsweetened chocolate, chopped

5 T unsalted butter, cut into pieces

1 t ground cinnamon

2 large eggs, plus 1 egg yolk

1 1/2 t vanilla extract

1/2 c plus 2 T sugar

1/8 t salt

3 T flour

Directions:

Preheat oven to 375 degrees and grease a 6 cup muffin pan.  In a medium bowl, place 4 ounces of the bittersweet chocolate and all of the unsweetened chocolate, plus the butter.  Melt over a double boiler, or melt in the microwave on half power in 1 minute increments, stirring after each minute.  Repeat until melted.

Meanwhile, which together cinnamon, eggs and yolk, vanilla, sugar and salt until combined.  Whisk in flour.  Whisk in melted chocolate mixture and stir until well combined.  Stir in chocolate pieces.

Divide batter among muffin cups and bake for 18 minutes, until top is firm, but insides are still soft.  Cool in pan for 5-10 minutes, then serve.

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