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!)
- 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