This toaster oven chocolate fudge cake recipe is so easy and turns out great every time. Moist and rich cake tastes even better topped with slices of fresh fruit, ice cream, or whipped cream.
- Chocolate Chips - Guittard is my go-to for chocolate baking chips. Semi-sweet chips in either dark or milk chocolate work great. There are only a few ingredients in the recipe so use the best quality chocolate that's within your budget.
- Butter - use real butter, salted.
- Flour - use a basic all-purpose flour. My preference is King Arthur but any all-purpose does the job.
- Espresso Powder - if you don't have this, you can leave it out. The espresso powder bumps up the chocolate taste and King Arthur flour makes a nice product and it's inexpensive.
- Vanilla Extract - My kitchen uses the classic McCormick's vanilla extract just like my Mom baked with. To bump it up try using a vanilla paste substituting 1:1.
- Eggs - large eggs
- You can make these in individual tartlet pans or in a springform pan
Melt chocolate and butter in the microwave using 15-20 second intervals stirring in between. My microwave is a small 750-watt version and it takes me 2 minutes using 20-second intervals to completely melt the chocolate. Make sure all the chocolate is melted and smooth.
- Preheat the toaster oven on the "Bake" function to 400 degrees.
- Line the bottom of 4 individual tartlet pans with parchment paper and lightly spray the sides with oil like Bake-Kleen.
- Place the prepared pans on a quarter sheet pan or other size that fits in your toaster oven. If your oven is small you may need to bake in two batches.
- In a medium microwave-safe bowl melt the chocolate and butter in a microwave in 20-second intervals, stirring in between melted and smooth. When melted remove from microwave and set aside.
- While the chocolate is cooling, use a hand mixer to beat the eggs on medium-low until frothy, then beat high speed until the eggs are light and fluffy and have tripled in volume.
- Stir in the flour and espresso powder into the chocolate mixture.
- Fold the chocolate into the egg mixture.
- Dive the batter evenly into the tartlet pans and bake for 15 minutes. The top should be firm and the middle will be soft like a mousse while the outer edges are firm.
- Cool the cake in the tartlet pans for 30 minutes before removing it. Chill slightly before serving.
If you're a fan of fudgy and easy desserts check out my Fudgy Chocolate Cookies Recipe
Don't skip spraying the sides of the tart pans with Bak-Kleen or another non-stick baking spray, otherwise, the cakes might stick making it more difficult to remove from the pans.
Can I make this recipe is a regular oven?
Yes, increase the heat to 425 degrees, you may need to bake for a 2-5 minutes longer depending on your oven.
My toaster oven is the Breville Smart Oven and it's amazing. I can cook everything from toast to roasts.