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How to Make Little French Fudge Cakes - A Step-by-Step Guide

Little French Fudge Cakes, also known as peti gâteau au chocolat, are a decadent and indulgent dessert that originated in France. These petite cakes are rich in flavor and have a melt-in-your-mouth fudge center that will satisfy even the most intense chocolate cravings. They are the perfect treat for any chocolate lover and are sure to impress anyone who tries them.

Traditionally, Little French Fudge Cakes are made with high-quality dark chocolate, butter, sugar, eggs, and a touch of ...

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Ingredients

  • 1 (4 ounce) bittersweet chocolate bar, chopped
  • 1 ½ (1 ounce) squares unsweetened chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • 1 egg yolk
  • ¾ cup white sugar
  • ⅛ teaspoon salt
  • 3 tablespoons organic all-purpose flour
  • ½ (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 mini cakes

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
  • Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
  • In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
  • Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

    • Nutrition

    427 cal.

    • Total Fat: 25g
    • Saturated Fat: 15g
    • Cholesterol: 123mg
    • Sodium: 78mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 4g
    • Total Sugars: 38g
    • Protein: 6g
    • Calcium: 29mg
    • Iron: 2mg
    • Potassium: 203mg

    Categories

    Baking recipes
    Dessert recipes
    Chocolate recipes
    French recipes
    Cake recipes