Warm Chocolate Pudding Cakes

1. 1

   Preheat the oven to 350.

2. 2

   Spray 8 nonstick muffin cups with vegetable oil spray.

3. 3

   In a small saucepan, combine the sugar and sherry and bring to a boil.

4. 4

   In a food processor, pulse the chocolate chips until chopped.

5. 5

   With the machine on, pour in the sherry syrup and process until the chocolate is melted and smooth.

6. 6

   Blend in the butter a little bit at a time.

7. 7

   Add the eggs 1 at a time and process until blended.

8. 8

   Add the flour and pulse to incorporate.

9. 9

   Spoon the batter into the prepared muffin cups.

10. 10

    Set the muffin pan in a roasting pan filled with 1 inch of warm water.

11. 11

    Bake the cakes for about 20 minutes, until risen around the edges and firm.

12. 12

    Let the cakes cool slightly on a rack.

13. 13

    Invert a baking sheet lined with wax paper over the muffin pan.

14. 14

    Turn the cakes out onto the wax paper.

15. 15

    Using a spatula, transfer the cakes to plates.

16. 16

    Top with ice cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.