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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!
- 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!