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Martha's Warm Chocolate Pudding Cakes

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Recipe photo courtesy of Stephen Kent Johnson

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

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  • cwkwkw8513355
    23 JAN, 2019
    My family loves this recipe, and it's one of the few recipes that I didn't change.
    Reply

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