Hot Fudgepudding Cakes-Individual-Cane River Recipe

Name: Hot Fudgepudding Cakes-Individual-Cane River
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup Dutch-Processed cocoa; 6 tbs unsalted butter, cut into 6 pieces; 2 oz bittersweet or semisweet chocolate, chopped; 3/4 cup all-purpose flour; 2 tsp baking powder'1 cup granulated sugar; 1/3 cup whole milk; 1 tbs vanilla extract; 1 large egg yolk; 1/4 tsp salt; 1/3 cup packed brown sugar; 1 1/2 cup weak coffee; 2 pints vanilla or coffee ice cream

Servings: persons

2/3 cup Dutch-Processed cocoa
6 tbs unsalted butter, cut into 6 pieces
2 oz bittersweet or semisweet chocolate, chopped
3/4 cup all-purpose flour
2 tsp baking powder'1 cup granulated sugar
1/3 cup whole milk
1 tbs vanilla extract
1 large egg yolk
1/4 tsp salt
1/3 cup packed brown sugar
1 1/2 cup weak coffee
2 pints vanilla or coffee ice cream

1
Grease eight 6-ounce ramekins and arrange on rimmed baking sheet.
2
Microwave 1/3 cocoa, butter,and chocolate in medium bowl, stirring often,until smooth, 1 to 3 minutes; let cool slightly.
3
In a small bowl, whisk flour, and baking powder together.
4
In a large bowl whisk 2/3 cup granulated sugar,milk, vanilla extract, egg yolk, and salt together until combined. Whisk in cooled chocolate mixture, followed by flour mixture,until just combined, divide batter evenly among prepared ramekins (about 1/4 cups each) and smooth tops. (Ramekins can be covered and refrigerated for up to 1 day)
5
(If refrigerated take ramekins out of refrigerator.
6
Adjust oven rack to lower middle position.
7
Preheat oven 400 degrees)
8
Combine remaining 1/3 cup cocoa, 1/3 cup granulated sugar, brown sugar in a bowl, breaking up clumps with fingers. sprinkle 2 tbs of mixture into each ramekin, followed by 3 tbs of coffee. Bake until cakes are puffed and bubbling, 17 to 20 minutes (do not over bake)
9
Let cakes cool for 15 minutes(cakes will fall slightly) Just before serving, place a small scoop of ice cream on each cake. Serve in ramekins

1603

kcal

Calories

131

Fat

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 12 ingredients. The key ingredients include: 2/3 cup Dutch-Processed cocoa, 6 tbs unsalted butter, cut into 6 pieces, 2 oz bittersweet or semisweet chocolate, chopped, 3/4 cup all-purpose flour, and more.

Yes, Hot Fudgepudding Cakes-Individual-Cane River 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.

Hot Fudgepudding Cakes-Individual-Cane River

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