Ingredients for Hot Fudge Pudding Cake
- 1 cup (200g) granulated sugar
- Dutch Processed Cocoa Powder
- All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) milk
- Unsalted Butter
- 1 large egg yolk
- Vanilla Extract
- Semi Sweet Chocolate Chips
- Approximately 1/2 cup (120ml) boiling water (adjust as needed)
- Vanilla Ice Cream
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How to Make Hot Fudge Pudding Cake
- Preheat oven to 350°F (175°C).
- Spray eight 6-ounce oven-safe ramekins or coffee cups with cooking spray.
- In a small bowl, whisk together 1/2 cup (100g) sugar and 1/4 cup (30g) unsweetened cocoa powder.
- In a large bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1/2 cup (100g) sugar, 1/4 cup (30g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- In a medium bowl, whisk together 1 cup (240ml) milk, 1/4 cup (50g) unsalted butter, melted, 1 large egg yolk, and 1 teaspoon vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup (170g) chocolate chips.
- Spoon 1 1/2 teaspoons of batter into each prepared ramekin.
- Top each ramekin with 1 1/2 teaspoons of the reserved cocoa mixture.
- Pour 2 teaspoons of boiling water over the cocoa mixture in each ramekin.
- Place ramekins on a rimmed baking sheet.
- Bake for 20-25 minutes, or until the tops are cracked and the sauce is bubbling.
- Let cool for at least 10 minutes before serving.
- Serve warm, topped with vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
165g
Fat
43g
Carbs
21g
