Gooey Chocolate Pudding Cakes

April 23, 2014

• 4 ounces semi-sweet chocolate,
• 2 ounces unsweetened chocolate
• 1 stick butter
• ½ cup sugar
• 3 large eggs
• ⅓ cup flour
• ¾ teaspoon baking powder
• 1 ½ tablespoons unsweetened cocoa powder

Butter and sugar 6 ramekins
Melt chocolate – remove from heat, stir in butter until melted. Stir in the sugar until smooth. Add eggs and stir until smooth and shiny
Sift flour, baking powder and cocoa – combine with chocolate mixture.

Fill ramekins about half full – an ice cream scoop works well.
Cover and freeze for 3 hours
When you’re ready to serve, bake on the middle shelf at 375° until edges are set but centers are still jiggly and shiny, about 10 minutes.
Plate and serve warm – garnish with whipped cream or ice cream, fresh mint or berries – dust with powdered sugar or cocoa powder