Hot Fudge Cake Recipe
A rich warm chocolate fudge cake served with whipped cream and vanilla bean ice cream.
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Ingredients
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Cake batter
Fudge sauce (warm molten center)
To serve
Method
Cake batter
Prepare and preheat
Preheat oven to 375°F (190°C). Lightly butter four 6-ounce ramekins (or two 8-ounce ramekins) and dust the inside with a little cocoa powder or flour; tap out excess. Place the ramekins on a baking sheet.
Melt chocolate and butter
In a heatproof bowl set over a pan of barely simmering water (double boiler) or in 20–30 second bursts in the microwave, combine 6 oz chopped semisweet chocolate and 1/2 cup unsalted butter. Stir until fully melted and smooth. Remove from heat and let cool for 3 minutes.
Mix wet ingredients
Whisk in 1 cup granulated sugar into the melted chocolate until combined. Add 2 large eggs one at a time, whisking thoroughly after each addition until smooth. Stir in 1 tsp vanilla extract.
Fold dry ingredients
Sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 tsp kosher salt, and 1/2 tsp baking powder. Fold the dry mixture into the chocolate mixture with a rubber spatula until just combined and smooth; do not overmix.
Portion and bake
Divide batter evenly among prepared ramekins (about 3/4 full). Place on the baking sheet and bake in the preheated oven 12–14 minutes for 6-oz ramekins, or 16–18 minutes for 8-oz ramekins. Centers should be set around the edges but still slightly soft in the middle — the goal is a warm fudgy interior.
Rest
Remove cakes from oven and let rest for 1 minute. Run a thin knife around the edge of each ramekin to loosen the cake.
Fudge sauce (warm molten center)
While cakes bake, make the warm fudge sauce: in a small saucepan over medium heat, combine 1/2 cup heavy cream and 2 tablespoons brown sugar. Bring just to a simmer, stirring to dissolve the sugar.
Remove from heat and add 3 oz chopped dark chocolate, 1 tablespoon unsalted butter, 1/2 tsp vanilla extract, and 1/8 tsp salt. Let sit 1 minute, then whisk until smooth and glossy. Keep warm over very low heat or in a thermos until ready to serve.
If you prefer a more molten interior, spoon about 1 tablespoon of warm fudge sauce into the center of each raw batter portion before baking (optional). If not added prior, the sauce will be used as a drizzle at plating.
To serve
Unmold the cakes by inverting each ramekin onto a small plate. Tap gently and lift off ramekin; if cakes resist, warm underside with a kitchen torch or microwave for 5–7 seconds and retry.
Place one warm cake on a dessert plate. Spoon 1–2 tablespoons of the warm fudge sauce over the top so it flows into the center and around the base.
Add one scoop of vanilla bean ice cream beside or on top of the cake, and a dollop of fresh whipped cream. Dust with 1 teaspoon powdered sugar if desired and garnish with a mint leaf.
Serve immediately so the cake is warm and the ice cream begins to melt into the fudge center.