Warm Chocolate Pudding Cakes
Total time Prep time Servings
45 min 15 min 4
Ingredients:
Ø 6
tablespoons cold unsalted butter, cubed, (plus more for ramekins of room
temperature)
Ø 1/3
cup sugar (plus more for ramekins)
Ø 170
g bittersweet chocolate, chopped
Ø 2
large eggs plus 2 large egg yolks
Ø 1/4
cup all- purpose flour
Ø 1/2
teaspoon coarse salt
For serving:
Ø whipped
cream
Ø Caramel
Sauce for Chocolate Pudding Cakes
Ø something
according to your fantasy
DIRECTIONS
1. Preheat oven to
350 degrees. Butter four ramekins, then coat lightly with sugar,
tapping out excess. In a bowl, combine
butter and chocolate. Microwave
until melted, about 1 minute. Stir
until smooth.
2. In a large bowl, whisk together sugar, eggs,
yolks, flour, and salt. Add
chocolate mixture and whisk to
combine. Fill each ramekin
three-quarters full with batter. Place
on a baking sheet and refrigerate
15 minutes.
3. Bake
until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool
5 minutes. Serve cakes warm, topped
with caramel and whipped cream. Or according to you, fantasy is not bound.
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