Mini Chocolate Pudding Cakes

I don’t need to sell you on the virtues of a warm and gooey pot of chocolate. You’re here. You know. What makes this special is its simplicity, that it’s gluten-free, and that you can make it at the very last minute in under 25 if you find yourself in an emergency situation and need chocolate. But, in planning ahead, they can be standing at the ready in ramekins and in your refrigerator for baking off. No matter how they arrive at your table, a small scoop of your favorite ice cream nestled in the middle, oozing over and into the warm chocolate is required.

Mini Chocolate Pudding Cakes

Prep Time 10 minutes
Cook Time 15 minutes
I don't need to sell you on the virtues of a warm and gooey pot of chocolate. You're here. You know. What makes this special is its simplicity, that it's gluten-free, and that you can make it at the very last minute in under 25 if you find yourself in an emergency situation and need chocolate. But, in planning ahead, they can be standing at the ready in ramekins and in your refrigerator for baking off. No matter how they arrive at your table, a small scoop of your favorite ice cream nestled in the middle, oozing over and into the warm chocolate is required.
5 from 1 vote
Course Dessert
Servings 4

Ingredients
 

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 6 ounces bittersweet chocolate
  • 3 large eggs
  • 1/4 cup (100 grams) sugar
  • pinch of salt
  • your favorite ice cream for serving

Instructions
 

  • Preheat your oven to 375 F.
  • Put the butter and chocolate in a heat proof bowl that can rest on top of a pot of water without sitting in the water. Bring the water to a low simmer, and place the bowl on the pot. Gently melt the chocolate and butter, stirring occasionally. Remove from the heat.
  • Using a stand mixer or hand-held beaters, beat the eggs, sugar and salt for 5 minutes, until thick and pale yellow.
  • Pour ⅓ of the chocolate butter mixture into the eggs and fold in gently. Repeat with the remaining chocolate, stirring until just combined.
  • Pour the mix into ramekins until ¾ full – there is no need to butter the ramekins first. If your ramekins are smaller, it may make 6 portions. At this point, you can refrigerate them until ready to bake, up to 6 hours. When ready, bake 12 minutes for smaller ramekins, 15 for larger. Carefully remove to serving plates and scoop your favorite ice cream on top. Serve warm.

Notes

  • Use a good quality chocolate for this recipe- the flavor really comes through since there are so few ingredients. Grocers carry chocolate discs like you’ll see in my photos (I like a brand called Tcho), or you can buy a bar, which you should rough chop or break into squares. I recommend between 52% and 70% dark chocolate.
Tried this recipe?Let us know how it was!
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