Mini Chocolate Fudge Cakes
Our only complaint about this recipe might be the "mini" part. We're looking into the "mondo" version right now... We'll get back to you.
- 1 cup 1% low fat milk
- 1 cup sugar
- ¾ cup unsweetened cocoa powder
- ½ stick butter or margarine, cut into 4 pieces
- 1 cup semisweet chocolate chips
- 1½ cups flour
- ¼ tsp salt
- 2 eggs
- ½ cup applesauce
- 2 tsp vanilla
- confectioner's sugar (optional)
- Cooking spray
Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.
In the top of a double boiler set over simmering water, add milk, sugar cocoa powder, butter and chocolate chips, stirring constantly until chocolate melts. Remove from heat and set aside.
In a large mixing bowl, add flour, salt, eggs, applesauce and vanilla, stirring well to mix. Add the chocolate mixture, stirring well until thoroughly combined.
Spoon batter into prepared muffin tins and bake for 15 to 18 minutes, or until tops are springy to the touch.
Cool in pan and invert onto serving plate. Dust with confectioner's sugar, if desired.
- Freeze leftovers on a flat surface in the freezer, then store frozen cakes in a resealable freezer bag for up to 3 months. They can be defrosted at room temperature, or enjoyed warm with a big glass of milk by microwaving one at a time for 15 to 20 seconds.
- A double boiler is not essential; you can improvise by nesting a heat-proof glass or metal bowl on top of a saucepan. It should be a tight fit so steam cannot escape from around the top bowl. In the saucepan over high heat, bring a few inches of water to a boil, then reduce heat to low and place the bowl over the water. Most importantly, make sure the top bowl does not touch the simmering water in the saucepan.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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