Description
Individual mini chocolate bundt cakes baked until just set, with a molten gooey chocolate center—perfectly indulgent yet easy to make.
Ingredients
- 2 oz heavy cream
- 2 oz semisweet chocolate, finely chopped
- 6 Tbsp unsalted butter
- 4 oz semisweet chocolate, finely chopped
- 1 tsp vanilla extract
- 3/4 tsp kosher salt
- 2 large eggs
- 1/3 cup granulated sugar (≈71 g)
- 1 Tbsp flour (≈11 g)
- Cocoa powder (for dusting tins)
Instructions
- Make ganache: heat cream until hot, pour over 2 oz chopped chocolate, let sit for about 1 minute, then stir until smooth. Chill until firm and scoopable.
- Preheat oven to 350°F (175°C). Grease and dust mini bundt or muffin tins with cocoa powder.
- Melt butter and 4 oz chocolate together until smooth; stir in vanilla and salt.
- Whisk eggs and sugar until pale and fluffy, then fold into the chocolate mixture.
- Gently fold in flour until just combined.
- Fill each tin halfway with batter, add about 1 tsp ganache in the center, then cover with more batter.
- Bake for about 12 minutes, or until edges are set but centers are still soft.
- Let cool for 1 minute; invert onto plates and gently tap to release.
- Serve warm, optionally dusted with powdered sugar or accompanied by ice cream.
Notes
- You can prepare the ganache and batter in advance; assemble just before baking.
- Properly greasing and dusting the tins ensures easy release.
- Adjust bake time slightly based on the size and material of your molds.