Ingredients for Warm Chocolate Pudding Cakes Oamc
- Semisweet Chocolate
- 1 ounce (28g) unsweetened chocolate
- Unsalted Butter
- 1/3 cup (65g) granulated sugar
- Egg
- All Purpose Flour
- 1 teaspoon baking powder
- Unsweetened Cocoa Powder
- Whipped Cream
- Cocoa Powder
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How to Make Warm Chocolate Pudding Cakes Oamc
- Preheat oven to 375°F (190°C). Lightly butter two 6-ounce ramekins with 1 teaspoon of butter and set aside.
- In a double boiler (or a heat-safe bowl set over a pan of simmering water), combine 4 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate. Stir frequently until completely melted and smooth.
- Remove from heat and stir in 3 tablespoons (45g) unsalted butter and 1/3 cup (65g) granulated sugar until fully incorporated and smooth.
- In a separate bowl, whisk together 2 large eggs, 1/4 cup (30g) all-purpose flour, 1 teaspoon baking powder, and 2 tablespoons unsweetened cocoa powder.
- Gently fold the dry ingredients into the melted chocolate mixture until just combined. Do not overmix.
- Divide the batter evenly between the prepared ramekins, filling about halfway.
- Cover the ramekins tightly with plastic wrap and freeze for at least 3 hours, or up to 2 weeks.
- When ready to serve, remove ramekins from the freezer and let them sit at room temperature for 10-15 minutes. Place ramekins on a baking sheet in the preheated oven. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft and shiny. Cooking time may vary depending on your oven and the size of your ramekins. Start checking at 10 minutes.
- Carefully remove ramekins from the oven. Let cool for a minute or two before running a thin knife or offset spatula around the edges to loosen. Invert the pudding cakes onto plates. Serve immediately, garnished with whipped cream or ice cream and a dusting of cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
77g
Fat
111g
Carbs
12g
