They are definitely best right out of the oven when they are puffed and slightly crisp on top. Once they cool, they will sink and become a little more dense, but the flavor will still be delicious. These cakes really need no more than a sprinkling of powdered sugar and a tall glass of cold milk. If you want to be a little more indulgent, top them with whipped cream or a scoop of ice cream.
These cakes can be baked in 4 oz ramekins or 4 oz canning jars.
Mini Hot Fudge Cakes- adapted from Cooking Light
makes 8 mini cakes
3/4 cup all-purpose flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
4 large eggs, lightly beaten
1 1/2 tsp vanilla extract
2 1/2 oz good quality bittersweet chocolate, finely chopped
2 tbsp powdered sugar
Preheat oven to 350 degrees.
Sift together flour, cocoa powder, baking powder, and salt in a small bowl and set aside.
Place butter in a large bowl and beat until creamy, about 1 minute. Add the granulated sugar and brown sugar and continue beating until well blended, about 5 minutes. Add the eggs and vanilla and beat until combined. Fold the flour mixture into the butter mixture until just combined. Fold in the chopped chocolate. Spoon the batter evenly into 8 (4 oz) ramekins or jars. Place ramekins on a baking sheet and place in the oven.
Bake cakes 21 minutes until puffed and slightly crisp on top. Remove from oven, dust with powdered sugar and serve immediately.