When you are in the mood for a dessert that is gooey and chocolatey, but don’t want a whole lot left over ( to further tempt you), this recipe is the perfect answer. It makes only four individual servings, so portion control is built right in. This is cake that makes its own sauce. The topping magically makes a fudge-y pudding on the bottom of the cake, and served with a scoop of ice cream, whipped cream, or a toasted marshmallow, you just can’t go wrong!
Quick and easy to make, and deliciously fabulous to eat, these chocolate pudding-like cakes are a warm decadent finish to a winter menu. This is comfort food at its best, an awesome dessert, whether served to family or guests, everyone will love it.
CHOCOLATE PUDDING CAKES
Yield: 4 servings
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup baking cocoa
- 1/4 cup almond flour ( or 1/4 cup almonds, finely chopped in a processor)
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 3 Tbsp. butter, melted
- 1 large egg
- 1/2 cup milk
- 1/2 cup sugar
- 2 Tbsp. baking cocoa
- pinch salt
- 1 cup hot milk or hot water
1. Preheat the oven to 350*F. Grease 4 ( 8 – 10 0z,) oven-safe mugs or ramekins.
2. For the cake: Mix together the flour, sugar, cocoa, almond flour, salt, and baking powder.
In a separate bowl, whisk together the vanilla, melted butter, egg, and milk. Add to dry ingredients, and mix until all is moistened without over mixing. Divide this batter among the 4 mugs or ramekins, using about 1/3 cup batter in each.
3. For the topping: Whisk together the sugar, cocoa, and salt. Divide this mixture among the mugs or ramekins, using two heaping tablespoons for each.
4. Top each dish with a 1/4 cup of the hot milk or water. Place all on a baking sheet.
5. Bake the cakes for 18 to 22 minutes. The cake should be puffy, with some liquid bubbling up around the edges.
Serve warm with ice cream or whipped cream if desired.
SOURCE: King Arthur Flour