These cakes, my oh my, these cakes are the best of every single world combined.

Chocolate? Individual (because desserts baked in ramekins are always prettier, or there’s this portion control thing…)? Lighting fast? Check check check!

It’s easy easy easy. Mix it up, bake, eat. Repeat!

This is one of those dessert recipes that you almost always have the ingredients for on hand (if the cabinet monster didn’t eat them), and it only takes about 30 min from start to finish. This recipe is always my go-to for the “what’s for dessert?” conundrum that occurs soon after dinner (when you get that “Ah! I need something sweet NOW!” feeling after eating a big bowl of sauce drenched pasta and buttery garlic bread)

I used Angela’s recipe for coconut whipped cream and it is pretty darn awesome. But, as you can see, it started melting quickly after it was plopped on the still hot cake. Not complaints though, it absorbed into the cake and gave it a wonderful texture and flavor! The trick with these is to let them cool enough before popping them out of the ramekins, or they will fall apart and become a huge pile of chocolate crumbs (would still be delicious, I’s a big pile of chocolate cake people!).

Have a happy Friday and a wonderful weekend!

 Fudgy Chocolate Cakes

adapted from Kraft 

serves 4 (the original recipe says “serves 8, 1/2 cake each”, psh!)

4 oz. non dairy chocolate chips ( or regular, if you want)

1/2 cup non dairy butter (or regular, whatever you like)

1 cup powdered sugar

2 egg yolks (I used Ener-G Egg replacer equivalent to 2 egg yolks)

1/2 cup mashed and pureed banana (get it smooth!)

6 tablespoons whole wheat flour

Preheat oven to 425 degrees. Grease 4 individual ramekins or oven safe cups.

Combine butter and chocolate. Melt in microwave for 1 minute or until  butter is melted. Whisk in sugar, egg substitutes, banana and flour.

Spoon into prepared cups or ramekins.

Bake for 10-15 minutes, or until top of cakes are firm. Let cool for 2-3 minutes. Gently run knife along the outside of the cakes to loosen the edges. Invert onto plate, top with whipped cream and serve!

These re-heat very well too, so if you bake them a day ahead and pop them in the microwave for a minute, they come out wonderfully!