Chocolate Pudding Cakes Recipe

Name: Chocolate Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (3 sticks) butter; 3/4 cup water; 12 ounces semisweet chocolate, chopped; 1 1/2 cups sugar; 1 1/2 tablespoons instant coffee crystals or granules; Pinch of salt; 3 tablespoons dark rum; 1 1/2 tablespoons vanilla extract; 6 large eggs; Vanilla ice cream (optional)

Servings: persons

1 1/2 cups (3 sticks) butter
3/4 cup water
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 tablespoons instant coffee crystals or granules
Pinch of salt
3 tablespoons dark rum
1 1/2 tablespoons vanilla extract
6 large eggs
Vanilla ice cream (optional)

1
Preheat oven to 350F.
2
Butter six 1 1/4-cup souffle dishes or custard cups.
3
Combine butter and 3/4 cup water in heavy large saucepan over high heat.
4
Bring to boil, stirring until butter melts.
5
Remove from heat.
6
Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth.
7
Stir in rum and vanilla.
8
Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
9
Divide chocolate mixture among prepared dishes.
10
Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes.
11
Serve cakes warm, topped with vanilla ice cream, if desired.

1596

kcal

Calories

110

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups (3 sticks) butter, 3/4 cup water, 12 ounces semisweet chocolate, chopped, 1 1/2 cups sugar, and more.

Yes, Chocolate Pudding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pudding Cakes

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