Date Night Chocolate Fudge Cakes for 2

Two individually portioned chocolate fudge cakes so rich, they put all other chocolate desserts to shame. This recipe for chocolate fudge cakes for 2 is a 30-minute small-batch recipe, and is perfect for when you don’t need to feed a crowd. They’re perfect for date night, Valentine’s Day, or any time you need a scaled-down dessert.

Grab the Following Ingredients (You Don’t Need Much!)

Semi-Sweet Chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, I chop up 4-ounce baking chocolate bars, which are sold in the baking aisle of the grocery store. I like Baker’s, Lindt, and Ghirardelli brands.
Heavy Cream: Melt half of the chocolate with heavy cream to create the fudge-like base of the cakes. The combo of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
Brown Sugar: Use a touch of brown sugar not only to sweeten the cakes, but to also provide a little extra flavor and moisture.
Vegetable Oil: Oil adds wonderful moisture to the cake crumb; the cakes would be dry without it.
Egg: You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey, which is not what you’re going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
Vanilla Extract: Flavor enhancer.
Flour: All-purpose flour provides structure.
Baking Powder + Baking Soda: These lift the cakes up as they bake.
Whisk in the brown sugar, and then the oil, egg, and vanilla. Then, fold in the dry ingredients: a mix of flour, baking powder, and baking soda. The batter is a little thick. I usually mix it all up in a 2-cup liquid measuring cup:
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 ounce of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate
Bake cakes on a lined baking sheet (in case they overflow—they probably won’t, but just to be on the safe side).