MINI DARK CHOCOLATE PUDDING CAKES
How to make Mini Dark Chocolate Pudding Cakes
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.
- Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
- Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.
- To toast hazelnuts, preheat oven to 350°F. Spread chopped hazelnuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice. Rub off skins with a clean kitchen towel.
- Prep: 20 minutes
- Bake: 20 minutes
- Read more at http://www.ghirardelli.com/recipes-tips/recipes/mini-dark-chocolate-pudding-cakes#byOKPLRCEFUVuFxC.99
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