Warm Chocolate Pudding Cakes

Recipe Ingredients

1 1/2 oz	42g	Good-quality semi-sweet chocolate - finely chopped
1/2 oz	14g	Unsweetened chocolate - finely chopped
3 tablespoons	45ml	Unsalted better - plus
1 teaspoon	5ml	Unsalted butter - softened
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Egg (large)
3 tablespoons	45ml	All-purpose flour
1/4 teaspoon	1.3ml	Baking powder
1/2 tablespoon	7.5ml	Unsweetened cocoa powder
		Whipped cream - for garnish
		Cocoa powder - for garnish

Recipe Instructions

Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.

In the top of a double boiler place semisweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.

When ready to serve, preheat oven to 375 degrees. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A40) - from the - TV FOOD NETWORK

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