Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Individual Dark Chocolate Pudding Cakes 3.2 (53) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 3 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. Ingredients For the Batter ½ cup all-purpose flour 1 tablespoon unsweetened Dutch-process cocoa powder ¾ teaspoon baking powder ⅛ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon unsalted butter, softened ⅓ cup sugar ¼ teaspoon pure vanilla extract ¼ cup whole milk 1 ounce (about ¼ cup) white chocolate, chopped into ¾-inch pieces For the Topping 2 ½ tablespoons granulated sugar 2 ½ tablespoons packed light-brown sugar ¼ cup unsweetened Dutch-process cocoa powder ¾ cup boiling water Vanilla ice cream, for serving Directions 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. Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate. Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine. 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. Print