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Chocolate Pudding Cake with Vanilla Ice Cream Recipe Video
|Bakers sugar/Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 1⁄2 Ounce (9 Tablespoon, Plus More For Molds)|
|70% bittersweet chocolate||4 Ounce, broken into pieces|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ice cream||1 Cup (16 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
Calories 633 Calories from Fat 395
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 26.2 g131.1%
Trans Fat 0 g
Cholesterol 338 mg
Sodium 81.4 mg3.4%
Total Carbohydrates 53 g17.7%
Dietary Fiber 3.1 g12.5%
Sugars 42.1 g
Protein 10 g19.2%
Vitamin A 25.4% Vitamin C 8.9%
Calcium 9.4% Iron 12.7%
*Based on a 2000 Calorie diet
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.