Mini Dark Chocolate Pudding Cakes – a delicious recipe with all-purpose, sugar, baking powder, salt, chocolate-hazelnut spread, Ghirardelli. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt.
2
Add half-and-half.
3
Whisk until smooth.
4
Stir in chocolate-hazelnut spread and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
5
Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls.
6
Place in a 15x10x1-inch baking pan.
7
Set aside.
8
In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli Unsweetened Cocoa Powder.
9
Gradually stir in boiling water.
10
Pour evenly over batter in ramekins.
11
Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean.
12
Centers will indent slightly when done.
13
If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.
857
kcal
Calories
60
g
Fat
80
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.
Yes, Mini Dark 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.
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