Warm Chocolate Pudding Cakes
 
Prep time
Cook time
Total time
 
Rich chocolatey fudge cake served warm with caramel sauce or a Dulce de leche and whipped cream.
Author:
Serves: 4-5
Ingredients
  • 6 tablespoon Cold, Unsalted Butter, cubed
  • ⅓ cup Granulated Sugar
  • 6 oz Semi-Sweet Chocolate Chips
  • 4 Large eggs
  • ¼ cup All-purpose Flour
  • ½ teaspoon coarse salt
  • Caramel Sauce
  • Whipped Cream for serving
Instructions
  1. Preheat oven to 350 degrees. Use non-stick spray (Canola oil) to coat 6 ounce ramekins.** Coat each ramekin with sugar and lightly tap out excess. Microwave butter and chocolate until melted, stir until smooth. Microwave in 30 second increments so chocolate is over-heated.
  2. In a large bowl (or food processor), whisk together eggs, sugar, flour, and salt. Add chocolate mixture and whisk to combine. Divide batter between 4 or 5 ramekins to ¾ full. Place on a rimmed baking sheet and refrigerate for 15 minutes.
  3. In the 350 degree oven, bake until the center of cake is soft but not wet when pressed, about 22 to 27 minutes. Let cool for 5 minutes.
  4. Serve with whip cream or warm caramel and whipped cream!
Notes
* Recipe calls for 2 eggs plus 2 egg yolks.  I use 4 eggs so I don't have to mess with extra whites and the recipe works fine either way.

** Using 6 ounce ramekins there is enough batter to make 5 nice servings or 4 slightly fuller servings.  The picture with this recipe was part of 5 servings.
Recipe by Pray Cook Blog at https://praycookblog.com/warm-chocolate-pudding-cakes/