Baked Fudge

The name pretty much accurately sums up this dessert. It is like eating a piece of chocolate fudge - but it is warm from the oven and is so much easier to make than traditional fudge. Instead of boiling and cooling the candy mixture, just mix together the ingredients and bake it. The result is a chocolaty dream with a crisp, melt-in-your-mouth upper crust, a fudgey middle layer, and a molten chocolate lava bottom. Three delicious chocolate-packed layers in one small ramekin. I cannot stress enough how delicious this recipe is considering how quick and easy it is to make. This recipe is pretty much fool-proof and will satisfy any chocolate craving. It is very sweet and rich alone, so you'll definitely only need one. It doesn't require any garnish, but a quick dusting of icing sugar, dab of whipped cream, scoop of ice cream, or some fresh berries would do the trick.

Baked Fudge
2 large eggs
1 cup granulated (white) sugar
2 heaping Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose (plain) flour
1/2 cup butter, melted
1 teaspoon vanilla extract

Preheat oven to 325◦F. Grease four large ramekins.
Beat the eggs until light, then beat in the sugar to just combine. Mix the remaining ingredients in gently. Divide batter evenly among ramekins.
Bake in a hot water bath coming halfway up the sides of the ramekins for 40-50 minutes. A toothpick inserted in the center should come out fudgey, not clean, and the tops will appear crisp and the batter will be firm but not completely set and not jiggly. 

Serve immediately with ice cream or whipped cream or a dusting of icing sugar straight from the ramekin, or you could cool them or chill them and save them for later. I imagine the batter will keep in the ramekins in the fridge if you would like to bake them later but serve them hot.