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.


For the Batter

  • ½ cup all-purpose flour

  • 1 tablespoon unsweetened Dutch-process cocoa powder

  • ¾ teaspoon baking powder

  • teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 tablespoon unsalted butter, softened

  • 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


  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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