Chocolate Pudding Cakes
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
39
Spice
49
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Butter (3 sticks)3 cup
Water1.5 cups
Sugar1.5 tbsps
Instant Coffee Crystals1.5 tbsps
Vanilla Extract6 large
EggDirections:
1
Preheat oven to 350°F
2
Butter six 1 1/4-cup soufflé dishes or custard cups
3
Combine butter and 3/4 cup water in heavy large saucepan over high heat
4
Bring to boil, stirring until butter melts
5
Remove from heat
6
Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth
7
Stir in rum and vanilla
8
Beat eggs in large bowl to blend; gradually whisk in chocolate mixture
9
Divide chocolate mixture among prepared dishes
10
Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes
11
Serve cakes warm, topped with vanilla ice cream, if desired
12
Preheat oven to 350°F
13
Butter six 1 1/4-cup soufflé dishes or custard cups
14
Combine butter and 3/4 cup water in heavy large saucepan over high heat
15
Bring to boil, stirring until butter melts
16
Remove from heat
17
Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth
18
Stir in rum and vanilla
19
Beat eggs in large bowl to blend; gradually whisk in chocolate mixture
20
Divide chocolate mixture among prepared dishes
21
Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes
22
Serve cakes warm, topped with vanilla ice cream, if desired