Recipe by Jocelyn
"No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge."
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1 (4 ounce)
bittersweet chocolate bar, chopped
1 1/2 (1 ounce) squares
unsweetened chocolate, chopped
1 1/2 teaspoons
organic all-purpose flour
1/2 (4 ounce)
bittersweet chocolate bar, broken into 1/2-inch pieces
Made this to bring to a friend's house for dinner. Baked them into small bundt cakes & served with powdered sugar on top & fresh raspberries on the side. HUGE hit! Tasted like brownies! Seems like it's going to be a heavy, rich cake, but it is light & delicious!
Very rich and chocolatey. Best served warm.
If I could give these a google stars, I definitely would......... I made these for my soccer team for tomorrow (I made them today, Friday) and they came out looking BEAUTIFULLY!!!!!!!!!! I baked them just enough so the center was fudgey so it was kind of a surprise in the middle. I added chocolate chips insted of the chocolate squares but they were still unsweetened. My only probably was that there was a lot, and I mean a LOT of batter. I doubled the recipe as I was making 12 mini cakes instead of 6 but I should've just stuck with the original 6 and added a tiny bit more of everything instead of doubling it completely. I put cream cheese frosting on them and iced them to look like soccer balls and wrote some letter on the too and they looked phenomenal!!!!!!!! I used the extra batter in a yellow cake I was also making for my soccer team and everything worked out great. Thanks for the recipe, Jocelyn, I am definitely making these again!!!!
Made these for a Christmas Eve party at my in-laws house. They weren't quite what I was expecting, I thought they would be more of a cupcake type snack, but they were delicious and everyone at the party loved them. All in all a fantastic recipe that I will definitely make again. Made a chocolate frosting to go on top, not too much, just enough to cover.
So good. SO GOOD. More intensely chocolate than any chocolate cake I've ever made, and remarkably fluffy. The chopped pieces of chocolate mixed into the batter make these little molten pools when the cakes are eaten warm. They're good after cool, but will blow your mind when hot out of the oven. Two comments - no way this quantity of batter fits into a regular 6 muffin tin - probably intended for the extra big muffin tin? Otherwise makes 8-9. Also, greasing the tins with butter was not sufficient to keep the cakes from sticking and coming apart a little. I'll probably grease AND flour next time. And there will most definitely be a next time.
This was an easy recipe to follow, you can also substitute with chocolate bars that have nuts (I only had dark chocolate with almonds) They turned out great the first time I tried it! Just double it and make a huge batch for a party! Tastes great with vanilla bean ice cream!
I made these as my final foods class project. They came out perfectly! I was glad that they tasted dark and rich as opposed to super fluffy and light like a cupcake. As another review said, there was a lot of extra batter. I had my servings set for twelve, and I got a good 18 little cakes out it (people didn't mind the extras!)
I will definitely be making these again!
These are quick to make and very rich! My batch made 8 little cakes. They are a very deep dark chocolate cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Little French Fudge Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 228
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