Chocolate Pudding Cake with Vanilla Ice Cream Recipe Video
If these cakes are cooked just to the right temperature, they should be moist and gooey in the center. Even if they are slightly overcooked you will still have a deliciously moist, chocolaty cake, so it's hard to go wrong.
The cakes can be prepared through step 6 up to a day ahead. Just keep in the refrigerator until ready to bake.
Ingredients
3 eggs
2 egg yolks
1/3 cup bakers sugar or granulated sugar
9 tablespoons (4 1/2 ounces) unsalted butter,
plus more for molds
4 ounces bittersweet chocolate (70% cocoa),
broken into pieces
1/4 cup all purpose flour
Special equipment:
4 small (3/4 cup) ramekins or cake molds
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To serve:
Ice cream
Raspberries
Mint leaves
Directions
1. Generously butter four ramekins or cake molds. Set aside.
2. In the bowl of an electric mixer with a paddle attachment, beat together the eggs, egg yolks and sugar until the mixture becomes a very pale yellow.
3. Meanwhile, place a bowl over a pot of simmering water. (The bottom of the bowl should not be touching the water.) Add the butter and chocolate to the bowl. Stir the mixture until both the butter and chocolate are mostly melted, then remove from the heat and continue stirring until the mixture is very smooth.
4. Slowly add the chocolate mixture to the egg mixture and continue beating on medium-low speed until smooth.
5. Using a large spatula, gently fold in the flour to the batter.
6. Use a large spoon or ladle to pour the batter into the buttered molds. Place the molds on a baking tray and cover with plastic wrap. Refrigerate until ready to bake.
7. When ready to bake, preheat the oven to 350F.
8. Leaving the molds on the baking tray, bake the cakes for 18 minutes, or up to 22 minutes if your batter is refrigerator cold. The chocolate should dome slightly and the sides should be firm but the center still soft.
9. Remove from oven and allow to cool for two minutes. Invert the molds onto a dessert plate and serve immediately with a dollop of ice cream, raspberries and a mint leaf.
2. In the bowl of an electric mixer with a paddle attachment, beat together the eggs, egg yolks and sugar until the mixture becomes a very pale yellow.
3. Meanwhile, place a bowl over a pot of simmering water. (The bottom of the bowl should not be touching the water.) Add the butter and chocolate to the bowl. Stir the mixture until both the butter and chocolate are mostly melted, then remove from the heat and continue stirring until the mixture is very smooth.
4. Slowly add the chocolate mixture to the egg mixture and continue beating on medium-low speed until smooth.
5. Using a large spatula, gently fold in the flour to the batter.
6. Use a large spoon or ladle to pour the batter into the buttered molds. Place the molds on a baking tray and cover with plastic wrap. Refrigerate until ready to bake.
7. When ready to bake, preheat the oven to 350F.
8. Leaving the molds on the baking tray, bake the cakes for 18 minutes, or up to 22 minutes if your batter is refrigerator cold. The chocolate should dome slightly and the sides should be firm but the center still soft.
9. Remove from oven and allow to cool for two minutes. Invert the molds onto a dessert plate and serve immediately with a dollop of ice cream, raspberries and a mint leaf.
Editors Review
A gooey cake with molted chocolate center....mmmmmmm. Heavenly. Try this amazing video from chef Susan Odell to prepare a rich and moist chocolate pudding cake. Made with very simple ingredients, this can be baked just as you lay dinner. Jazz it up with a scoop of vanilla ice cream to make a special treat on any ordinary day.Chef
