Chocolate Pudding Cakes Recipe - Cooking Index
Flourless cakes with a pudding-like center.
Courses: Dessert1 1/2 cups | 297g / 10oz | Butter - (3 sticks) |
3/4 cup | 177ml | Water |
12 oz | 340g | Semisweet chocolate - chopped |
1 1/2 cups | 297g / 10oz | Sugar |
1 1/2 tablespoons | 22ml | Instant coffee crystals or granules |
1 | Salt | |
3 tablespoons | 45ml | Dark rum |
1 1/2 tablespoons | 22ml | Vanilla extract |
6 tablespoons | 90ml | Eggs (large) |
Vanilla ice cream - (optional) |
Preheat oven to 350 degrees. Butter six 1 1/4-cup souffle dishes or custard cups.
Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.
This recipe yields 6 servings.
Source:
Bon Appetit, December 1998
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