Recipe by anme
The most amazing dessert I have ever had. Made by Emeril!**a little update-I normally have to cook mine for a few minutes longer than Emeril states, also I have made this up until baking and kept in the freezer for 2 weeks then baked**
Top Review by Cookfor5kids hubs
Oh my goodness! I love these molten cakes but never, ever, in my wildest dreams did I think I could make it ahead, put it in the freezer and when ready just move it to the oven from the freezer and be eating it 15 minutes later. I think I licked my plate clean. So delicious with a scoop of vanilla ice cream. If you are a chocolate lover, love easy recipes, and love the idea of having it made and ready to go when you are, you will not be disappointed! LOVE THIS!
- 1 1⁄2 ounces good quality semisweet chocolate, finely chopped
- 1⁄2 ounce unsweetened chocolate, finely chopped
- 1 teaspoon unsalted butter, softened, plus
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 1 large egg
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄2 tablespoon unsweetened cocoa powder
- whipped cream, for garnish
- cocoa powder, for garnish
Directions See How It's Made
- Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
- In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons 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°F 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).