August 27, 2010 | 1 Comment

RECIPE ~ Chocolate Pudding Cakes

I’m reposting this recipe, as I’ve recently adjusted it again to contain a little less sugar. I think it’s a worthwhile adjustment, so I want it to get top billing. This is a great, easy-to-make dessert that you can prepare a few hours ahead of time if you need to.

One lonely night many years ago, I got a craving for chocolate lava cakes. Since then, I have tried a ton of different recipes and eventually morphed them into my own recipe for chocolate pudding cakes. They are a little like cake, a little like pudding and a little like brownies. You get the idea — chocolate. Add homemade whipped cream and you have one of the most delicious desserts ever. Plus, they are extremely easy to make. They literally take about 15 minutes, start to finish!

Serving size

This recipe makes 6 small muffin-tin sized cakes. If you are looking for a small, elegant dessert, then this recipe will serve 6 people. If you are looking for a bigger sized dessert, then it will serve 3 people. If you are having an especially bad night and you really just want to eat your pain while watching sappy Lifetime movies, then this recipe will serve one person (but it will be well worth it).

Ingredients

3 oz. semisweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 large eggs
6 tbsp. flour
1/2 tsp. baking powder
One small container of heavy whipping cream

Instructions

In a microwave-safe dish, add the chocolate chips and butter.

Chocolate and butter

Microwave until the butter starts to melt — about 40 seconds or so. Keep an eye on this as it’s melting. You want the butter to be almost, but not fully melted. Remove the butter and stir with a spatula. Add the flour and sugar and stir. Add the egg and stir. Add the baking powder and stir.

Grease 6 muffin tins and spoon the mixture into the tins. Use the spatula to scoop all the batter into the tins — you will have just enough batter.

Ready for the oven

Bake at 375 degrees for 6 minutes. Watch very closely so you do not overcook the cakes. They will be cooked all around, except for the centers, which will still be gooey.

Cooked but still gooey in the center!

While the cakes are cooking, whip the cream. I prefer to use a submersible hand mixer, as it seems to work the fastest.

Let the cakes cool a bit, so they hold their shape. Gently remove them from the muffin tins and add them to a bowl. The pudding cakes should somewhat retain their shape but also break apart a bit, so the gooey chocolate pudding center oozes out. Spoon some whipped cream on top and serve it while the cake is still warm!