Individual Hot Fudge Pudding Cakes.

Yum. Rich, but waay yum.



And when you think I'm joking when I say that they're rich, I am NOT. They're so filling.

Here's the recipe!

Individual Hot Fudge Pudding Cakes

2/3 cup cocoa

6 Tbsp butter cup into 6 pieces

2 oz. bittersweet or semisweet chocolate, chopped coarse.

3/4 cup all-purpose flour

2 tsp baking powder

1 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup milk

1 Tbsp vanilla

1 large egg yolk, room temperature

1/4 tsp salt

1 1/2 cups weak coffee

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease eight 6-oz. ramekins and arrange on a large rimmed baking sheet.

2. Heat the 1/3 cup of the cocoa, butter, and chocolate together in a medium bowl in the microwave until smooth, stirring often, 1 to 3 minutes; set the mixture aside to cool slightly. In a small bowl, whisk the flour and baking powder together. In another small bowl, combine 1/3 cup of the sugar, remaining cocoa, and brown sugar, breaking up any large clumps with your fingers.

3. In a large bowl, whisk the remaining 2/3 cup sugar, milk, vanilla, egg yolk, and salt together until combined. Whisk in the cooled chocolate mixture, followed by the flour mixture, until just combined. Divide the batter evenly among the ramekins. (about 1/4 cup in each ramekin.) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour three tablespoons of the coffee over the cocoa in each ramekin.

4. Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins. (the cakes will fall slightly.)

Serve warm with vanilla or coffee ice cream.

Variation:

Large Hot Fudge Pudding Cake

Decrease the oven temperature to 325 degrees. Grease an 8/inch square baking dish. Pour the batter into the prepared baking dish and sprinkle to cocoa mixture evenly over the top to cover the entire surface of the cake. Pour the coffee gently over the cocoa mixture. Bake the cake until puffed and bubbling and just beginning to pull away from the sides of the baking dish, rotating the dish halfway through baking, about 45 minutes. Let the cake cool for at least 25 minutes before serving.

Love, Bethan