Small-Batch Chocolate Fudge Cakes with Cocoa Ganache

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich, individual chocolate fudge cakes topped with a silky cocoa ganache, perfect for a quick and indulgent dessert. This French-inspired recipe, ready in about 30 minutes, layers unsalted butter, bittersweet chocolate chips, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease two 6-ounce ramekins with 1 tsp unsalted butter each.
  2. Step 2: In a microwave-safe bowl, melt 4 tbsp unsalted butter with 4 oz bittersweet chocolate chips, stirring every 20 seconds until smooth and glossy; let cool slightly.
  3. Step 3: Whisk 3/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla extract in a medium bowl until pale and thick, about 2 minutes.
  4. Step 4: Fold the melted chocolate mixture into the egg mixture gently until well combined.
  5. Step 5: Sift 1/2 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/4 tsp salt over the batter, folding carefully until no streaks remain.
  6. Step 6: Divide the batter evenly between the ramekins and bake for 18-20 minutes until the edges are set but the center is still slightly soft.
  7. Step 7: Meanwhile, heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over 2 tbsp powdered sugar and whisk until smooth and thickened.
  8. Step 8: Let the cakes cool for 5 minutes, then invert onto plates and drizzle with the warm cocoa ganache before serving.

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