Warm Chocolate Pudding Cakes (6)

July 28, 2013

• 4 ounces good quality semi-sweet chocolate, finely chopped
• 2 ounces unsweetened chocolate, finely chopped
• 1 stick softened butter
• ½ cup sugar
• 3 large eggs
• ⅓ cup all-purpose flour
• ¾ teaspoon baking powder
• 1 ½ tablespoons unsweetened cocoa powder
• Whipped cream & cocoa powder, for garnish

Directions:

Lightly butter 6 ramekins (small, individual baking pans) with butter and set aside.

Melt semi-sweet and unsweetened chocolate in the top of a double boiler. Remove from heat and stir in butter and sugar until smooth.

Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full.

Cover with plastic wrap and freeze for at least 3 hours.

When ready to serve, preheat oven to 375°. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.

Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)