Recipe by GREG IN SAN DIEGO
This recipe has big chocolate flavor to match its gooey, fudge-like appearance. The success of the sauce depends on using the right ratio of boiling water, sugar and cocoa. Put a fancy spin on this recipe by baking individual pudding cakes: Spay eight 6 oz. oven proof ramekins or coffee cups with cooking spray. Fill each with 2 T. butter. Top each with 1 1/2 T. batter. Top each with 1 1/2 T. cocoa mixture, followed by 2 T. boiling water. Arrange cups on rimmed baking sheet and bake until tops are just cracked, 20 to 25 minutes. This is Chef Stephanie Alleyne's recipe. It's a "keeper." Let me know if (when) you agree!
Top Review by Cilantro in Canada
I made this today as part of the tribute to Chef-I-Am. This is a wonderfully easy and scrumptious dessert. I did not have any unsalted butter so I used margarine instead. I made them in individual ramekins and they turned out beautifully. They are not too sweet. My kids were delighted to find a little bit of pudding at the bottom of the ramekins. They have already asked me if I will make more tomorrow. Thanks for the recipe.
- 1 cup sugar
- 1⁄2 cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 4 tablespoons unsalted butter (1/2 stick)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1⁄2 cup semi-sweet chocolate chips
- 1 cup boiling water
- vanilla ice cream
Directions See How It's Made
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Spray 8 inch square glass cake pan with cooking spray.
- Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl.
- Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt in large bowl.
- Whisk milk, butter, egg yolk and vanilla in medium bowl until smooth.
- Stir milk mixture int flour mixture until just combined.
- Fold in chocolate chips (Batter will be stiff.).
- Using rubber spatula, scrape batter into prepared pan and spread into corners.
- Sprinkle reserved cocoa mixture evenly over top.
- Gently pour boiling water over cocoa.
- Do NOT stir.
- Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake area comes out with moist crumbs attached, about 25 minutes.
- Cool on rack for at least 10 minutes.
- To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream.
- Enjoy -- and go light on the calories tomorrow!