Close

Individual Dark Chocolate Pudding Cakes

Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla, a little cold and a little heat -- is pure romance. This recipe appeared on "The Martha Stewart Show" in 2006, doubled.

  • Yield: Makes 3
Individual Dark Chocolate Pudding Cakes

Source: Martha Stewart Living, February 2006

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup whole milk
  • 1 ounce (about 1/4 cup) white chocolate, chopped into 3/4-inch pieces
  • 2 1/2 tablespoons granulated sugar
  • 2 1/2 tablespoons packed light-brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup boiling water
  • Vanilla ice cream, for serving

Directions

  1. Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.

  2. Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.

  3. Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.

  4. Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.

Reviews

Be the first to comment!