Toaster-Oven Warm Chocolate Fudge Cakes
By America's Test KitchenPublished on January 19, 2022
Time
35 minutes
Yield
Serves 2
Ingredients
6 tablespoons (1¾ ounces/50 grams) all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda ⅛ teaspoon table salt 2½ ounces (71 grams) bittersweet chocolate (2 ounces [57 grams] chopped, ½ ounce [14 grams] cut into ½-inch pieces)¼ cup whole milk, room temperature3 tablespoons packed light brown sugar 2 tablespoons vegetable oil 1 large egg, lightly beaten¼ teaspoon vanilla extract
Before You Begin
You will need two 6-ounce ramekins for this recipe. The recipe can be easily doubled.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 350 degrees. Grease and flour two 6-ounce ramekins. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Microwave chopped chocolate and milk in medium bowl at 50 percent power, stirring occasionally, until chocolate is melted and mixture is smooth, 1 to 3 minutes. Stir in sugar until dissolved; let cool slightly. Whisk in oil, egg, and vanilla until combined. Gently whisk in flour mixture until just combined.
- Divide batter evenly between prepared ramekins and gently tap each ramekin on counter to release air bubbles. Wipe any drops of batter off sides of ramekins. Gently press chocolate pieces evenly into center of each ramekin to submerge in batter. Place ramekins on small rimmed baking sheet and bake cakes until tops are just firm to touch and center is gooey when pierced with toothpick, 10 to 15 minutes. Let cool for 2 to 3 minutes before serving.
Time
35 minutesYield
Serves 2Ingredients
6 tablespoons (1¾ ounces/50 grams) all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon table salt
2½ ounces (71 grams) bittersweet chocolate (2 ounces [57 grams] chopped, ½ ounce [14 grams] cut into ½-inch pieces)
¼ cup whole milk, room temperature
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil
1 large egg, lightly beaten
¼ teaspoon vanilla extract
Ingredients
6 tablespoons (1¾ ounces/50 grams) all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon table salt
2½ ounces (71 grams) bittersweet chocolate (2 ounces [57 grams] chopped, ½ ounce [14 grams] cut into ½-inch pieces)
¼ cup whole milk, room temperature
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil
1 large egg, lightly beaten
¼ teaspoon vanilla extract
Ingredients
6 tablespoons (1¾ ounces/50 grams) all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon table salt
2½ ounces (71 grams) bittersweet chocolate (2 ounces [57 grams] chopped, ½ ounce [14 grams] cut into ½-inch pieces)
¼ cup whole milk, room temperature
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil
1 large egg, lightly beaten
¼ teaspoon vanilla extract
Why This Recipe Works
Moderate amounts of vegetable oil and chocolate ensured that our cakes were plenty moist and boasted a good jolt of chocolaty flavor. An egg contributed to our cakes’ moistness and richness, and a small amount of flour gave them more structure and lift. Finally, for gooey centers, we pressed a square of chocolate into the batter before baking, giving us individual cakes with big bursts of chocolate and rich, fudgy centers. Ten minutes in the toaster oven was all it took to bring this ultimate, chocolate treat to life—you will “lava” the results.
Before You Begin
You will need two 6-ounce ramekins for this recipe. The recipe can be easily doubled.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 350 degrees. Grease and flour two 6-ounce ramekins. Whisk flour, baking powder, baking soda, and salt together in bowl.
- Microwave chopped chocolate and milk in medium bowl at 50 percent power, stirring occasionally, until chocolate is melted and mixture is smooth, 1 to 3 minutes. Stir in sugar until dissolved; let cool slightly. Whisk in oil, egg, and vanilla until combined. Gently whisk in flour mixture until just combined.
- Divide batter evenly between prepared ramekins and gently tap each ramekin on counter to release air bubbles. Wipe any drops of batter off sides of ramekins. Gently press chocolate pieces evenly into center of each ramekin to submerge in batter. Place ramekins on small rimmed baking sheet and bake cakes until tops are just firm to touch and center is gooey when pierced with toothpick, 10 to 15 minutes. Let cool for 2 to 3 minutes before serving.
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