Fudge Pots are a decadent, chocolate dessert that will satisfy your chocolate cravings. They are chocolate-y goodness that you won’t be able to resist. They came about when I tried to modify a recipe I found online for Molten Chocolate Babycakes.
On a typical Saturday morning, I found myself with a lot to do. But rather than tackle the chores ahead of me, I chose to sneak a little bit of time to watch the Cooking Channel and Food Network. A gluten-free bakery that was featured and I thought it was called Babycakes (ends up it was Erin McKenna Bakery, a gluten-free, vegan bakery). In my search, I came across Nigella Lawson’s recipe on the New York Time’s website for Molten Chocolate Babycakes.
The original recipe uses 12 ounces of bittersweet or semisweet chocolate. The next best thing I had available in my pantry was a bag of chocolate chips, so I put in my 2-quart batter bowl and microwaved it. I “nuked it” on HIGH for 30 seconds and then stirred it. The chips had not melted so I repeated that step. After the second time in the microwave, more had melted, but not all of the chips. At this point, I figured it would be best to keep stirring and hope that the residual heat would melt the rest of the chocolate. It worked!
Since the recipe only calls for 1/3 cup of flour, I figured it should be a cinch to substitute tapioca flour to make the dish gluten-free. After getting it all mixed, I poured the chocolate mixture into small glass bowls.
I baked them for around 11 minutes and they appeared to be lovely little chocolate cakes.
HOWEVER, when I inverted them onto my plate, they became one large chocolate blob.
Instead of counting it all as loss and throwing the rest of them out, I let them cool and refrigerated them. The next day, I pulled it out and tried it and was amazed at how fudgy the center came out. Winning! (Forgive me for channeling Charlie Sheen, but they are that good!)
Yields 6 fudge pots
- 1 12-ounce bag chocolate chips
- 4 Tablespoons butter, softened
- 3/4 cups sugar
- 4 large eggs
- pinch of salt
- 1 teaspoon vanilla extract
- 1/3 cup tapioca flour
- Preheat oven to 400 degrees. Spray six 6-ounce oven-proof glass bowls with non-stick spray.
- In a large microwave safe container, microwave chocolate chips on HIGH for 30 seconds. Stir and repeat. Stir until all of the chocolate has melted. Set aside and allow to cool slightly.
- In the bowl of an electric mixer, beat butter with sugar until creamed.
- In a separate bowl, whisk eggs until frothy. Add to sugar mixture and mix until blended.
- Add salt, vanilla, and tapioca flour and mix at medium speed for 1-2 minutes.
- Add melted chocolate and mix until smooth.
- Pour into prepared bowls and bake for 10 to 12 minutes. The top should appear dry.
- Remove from oven and allow to cool completely before refrigerating for 2 hours or overnight.
9 out of 10 people like chocolate. The 10th person always lies. ~unknown