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Warm Chocolate Pudding Cakes picture

Warm Chocolate Pudding Cakes

Chocolate lava cakes, molten chocolate cakes, chocolate pudding cakes... no matter what you call them, they are delicious. This is a great make-ahead dessert; perfect for every chocolate lover.

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3

Ingredients

  • 3 eggs
  • 2 egg yolks
  • 1/3 cup bakers sugar or granulated sugar
  • 4 1/2 ounces (9 tablespoons) unsalted butter, plus more for greasing the molds
  • 4 ounces bittersweet chocolate (70% cocoa), broken into small pieces
  • 1/4 cup all-purpose flour
  • Special equipment:
  • 4 small (3/4 cup) ramekins or cake molds
  • To serve (optional):
  • Ice cream
  • Fresh raspberries
  • Mint leaves

Serves 4

  1. Generously butter the four ramekins or cake molds. Set aside.
  2. In the bowl of an electric mixer with a paddle attachment, beat together the eggs, egg yolks and sugar until the mixture becomes a very pale yellow.
  3. Meanwhile, place a bowl over a pot of barely simmering water. (The bottom of the bowl should not be touching the water.) Add the butter and chocolate to the bowl. Stir the mixture until both the butter and chocolate are mostly melted, then remove from the heat and continue stirring until the mixture is very smooth.
  4. Slowly add the chocolate mixture to the egg mixture and continue beating on medium-low speed until smooth.
  5. Using a large spatula, gently fold the flour into the chocolate batter.
  6. Use a large spoon or ladle to pour the batter into the buttered molds. Place the molds on a baking tray and cover with plastic wrap. Refrigerate until ready to bake.  The cakes can be prepared to this point up to 48 hours ahead. 
  7. When ready to bake, preheat the oven to 350F.
  8. Leaving the molds on the baking tray, bake the cakes for 18 minutes, or up to 22 minutes if your batter is refrigerator cold. The chocolate should dome slightly and the sides should be firm but the center still soft.
  9. Remove from oven and allow to cool for two minutes. Invert the molds onto a dessert plate and serve immediately with a dollop of ice cream, raspberries and a mint leaf, if you like.

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin