Author Notes
I have added yet another pumpkin dessert to the table, but this time not only is it full of rich chocolate, this fudge cake can be made in fabulous individual ramekins—basically made to order! After an extremely long afternoon of eating that incredible Thanksgiving dinner, you can pop one of these little cakes into the oven, digest for 30 minutes while it bakes and cools slightly, and then truly indulge. They can even be made a day ahead of time—bonus points!
I love the denseness in this cake. Looking at the ingredients, chocolate is what it’s mostly made up of! You’ve got a tiny bit of butter + the pumpkin purée for a bit of fat, eggs to bind it, a touch of sweetness, and then some flour to give it some body. There isn’t even that much sugar in it! Can we argue that it is mildly healthy?! Sure!
And, it is Oh. So. Fudgy. Like, out of this world. This is like a deluxe, eat at a really nice restaurant dessert—and you can have it for any party, not just Thanksgiving, and blow people’s minds!
Choose your favorite chocolate, try not to eat half the bar like me, and treat yo’self to the most luxurious chocolate pumpkin fudge cake there is! —Katie Bem
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Ingredients
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4 ounces
Semi-Sweet Chocolate
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1.5 tablespoons
Butter
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2 tablespoons
Brown Sugar
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2
Eggs
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2 tablespoons
Flour
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1 pinch
Salt
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2 tablespoons
Pumpkin Puree
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0.5 teaspoons
Cinnamon
Directions
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Over a double boiler, melt your chocolate. Once melted, remove from the heat and allow to cool slightly.
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Preheat your oven to 425˚ F.
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Rub the inside of 2 ramekins with butter.
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In the bowl of your mixer, cream the butter and brown sugar.
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Add the eggs.
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Once combined, add the flour, salt, cinnamon and pumpkin.
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When all is mixed well, add a small amount of the melted chocolate, just so that the eggs won’t be shocked by the warm chocolate therefore they won’t cook.
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Once the chocolate has been mixed well with the batter, slowly stream in the rest of your chocolate. Mix until just combined.
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Pour the batter evenly into the 2 ramekins, they should not be filled any higher than ¾ of the way.
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Place on a sheet pan and put in the oven; bake for 12 minutes, the cake will just start to pull away from the sides of the ramekin.
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Remove from the oven, allow to cool for just a couple of minutes
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The center is slightly molten, and will become extra rich and fudgy the more that it cools! You may either eat right out of the dish, or invert onto another place, dust with confectioner’s sugar, add a little bit of whipped cream, and enjoy!
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