CHOCOLATE PUDDING CAKES

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.