Chocolate Fudge Cake
2
15 min
15 min
Ingredients
- 85g Novibloc Milk chocolate
- 60ml Double Alternative to Cream
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 Coccodi Italian Medium Barn Eggs 6 Pack
- 1/2 teaspoon vanilla extract
- 6 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
Method
- Lightly grease two ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
- Preheat oven to 350°F (177°C).
- Coarsely chop 57g of chocolate. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 tablespoons of beaten egg, and vanilla extract until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full.
- Cut the remaining chocolate in half. Place a piece of chocolate into the center of each filled ramekin and use a spoon to fully submerge the chocolate.
- Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark.
- Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.
