Today’s really dreadful to go out. The rain is pouring, the winds blowing hard…and I’m bored. To kill some time, I just wanted to make something gooey and chocolatey. My chocoholic mind popped up with a chocolate pudding cake!
I remembered I saw a recipe from Martha Stewart’s website that has this (posting’s title) particular recipe. I found the “Individual Dark Chocolate Pudding Cakes” and my mind screamed, “Perfect!” It’s a very simple recipe. Surprisingly, there’s a very small amount of butter but it’s delicious and it satisfies my chocolate craving. Onto my baking and here’s the results:
Individual Dark Chocolate Pudding Cakes
From Martha Stewart
For the batter:
1/2 cup all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder (I used Valrhona)
3/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/3 cup sugar
1/4 teaspoon pure vanilla extract
1/4 cup whole milk
1 ounce white chocolate, chopped into 3/4-inch pieces (about 1/4 cup)
For the topping:
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons packed light-brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup boiling water
Vanilla ice cream, for serving (optional)
1. Make the batter: Preheat oven to 350°, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
2. Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
3. Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
4. Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream (optional). Serve immediately.