New This Month

Individual Dark Chocolate Pudding Cakes

53

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.

  • Yield: Makes 3

Source: Martha Stewart Living, February 2006

Ingredients

For the Batter

  • 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

For the Topping

  • 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 Add a comment

  • LisaMHarper
    17 JUN, 2011
    These are soooo good! I want to eat them every day! But I don't (because that would be just wrong). Great for the 'ol chocolate fix. Try these - they are quick, easy and delicious!
    Reply
  • bjchaplin
    28 JAN, 2009
    If you want the recipe for this in a whole cake rather than individual servings, go on the internet and put in "Betty Crocker's hot fudge sundae cake recipe". I've been making this recipe for years and it makes a 9" X 9" size cake pan. It was in my Betty Crocker cookbook that I bought when I got married back in 1973.
    Reply
  • tisherself0323
    25 JAN, 2009
    The idea for the whole cake sounds great.If you find it let me know.
    Reply
  • suzie-cue
    16 OCT, 2008
    I am looking for this in a whole cake rather than individual servings.
    Reply