Best Individual Dark Chocolate Pudding Cakes Recipes

Individual Dark Chocolate Pudding Cakes image

Provided by Martha Stewart

Yield Makes 3

Number Of Ingredients 15

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

Steps:

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.

Chocolate Pudding Cakes image

Yield Serves 6

Number Of Ingredients 10

1 1/2 cups (3 sticks) butter
3/4 cup water
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 tablespoons instant coffee crystals or granules
Pinch of salt
3 tablespoons dark rum
1 1/2 tablespoons vanilla extract
6 large eggs
Vanilla ice cream (optional)

Steps:

Preheat oven to 350°F. Butter six 1 1/4-cup soufflé dishes or custard cups. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.