Chocolate L-O-V-E Cakes

My husband enjoys listening to NPR to and from work and the other day he heard the radio announcers talking about these "Little French Fudge Cakes." He promptly informed me about them and found a recipe for them on my desktop... Ok hubby, I got the hint. Well, I made them yesterday and they truly are fudgy and chocolately and oh soooo good! They remind me of a homemade chocolate cupcake with the fudginess of a brownie, only without frosting.

I hope you can find some time to make these for Valentine's Day!

Little French Fudge Cakes

- 1 (4 oz) bittersweet bar, chopped
- 1 1/2 (1 oz) squares unsweetened chocolate, chopped
- 5 tbsp. unsalted butter
- 1 tsp. ground cinnamon
- 1 1/2 tsp. vanilla extract
- 2 eggs
- 1 egg yolk
- 3/4 cup white sugar
- 1/8 tsp. salt
- 3 tbsp. all purpose flour
- 1/2 (4 oz) bittersweet chocolate bar, broken into 1/2 inch pieces (I used chocolate chips)

1. Preheat oven to 375 degrees and grease 6 cupcake cups (my batter made 8).
2. Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in microwave safe bowl. Heat at a low temperature in the microwave for 2-3 minutes. Stir occasionally and until smooth.
3. In a mixing bowl whisk together the cinnamon, vanilla, eggs, egg yolk, sugar, and salt. Stir in flour until blended and mix in the chocolate pieces.
4. Spoon batter into cupcake cups and fill 3/4 full.
5. Bake about 16 minutes until a knife inserted in the middle streaks with thick batter. Serve warm.

 Ingredients

Chopped Chocolate

Batter Evolution

 Baked Fudge Cakes with fudgy center on knife

Dig In!

Enjoy!

Brittney