Ingredients Jump to Instructions ↓

  1. 1 1/2 oz 42g Good-quality semi-sweet chocolate - finely chopped

  2. 1/2 oz 14g Unsweetened chocolate - finely chopped

  3. 3 tablespoons 45ml Unsalted better - plus

  4. 1 teaspoon 5ml Unsalted butter - softened

  5. 3 tablespoons 45ml Sugar

  6. 1 tablespoon 15ml Egg (large)

  7. 3 tablespoons 45ml All-purpose flour

  8. 1/4 teaspoon 1 1/3ml Baking powder

  9. 1/2 tablespoon 7 1/2ml Unsweetened cocoa powder

  10. Whipped cream - for garnish

  11. Cocoa powder - for garnish

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.)

  4. This recipe yields 2 servings.


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