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Individual Dark Chocolate Pudding Cakes

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.

Martha Stewart Living, February 2006 http://www.marthastewart.com/316363/individual-dark-chocolate-pudding-cakes
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  • Yield Makes 3

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.

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