Individual Hot Fudge Pudding Cakes
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 8
Ingredients
Before You Begin
If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn’t too strong, use 1 cup of cold coffee mixed with 1/2 cup of water. Serve the cake warm with vanilla or coffee ice cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Lightly spray 6- to 8-ounce ramekins with nonstick cooking spray; set ramekins on baking sheet. Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
- Divide batter evenly among ramekins (about 1/4 cup per ramekin) and level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in each ramekin. Pour 3 tablespoons coffee mixture over cocoa/sugar mixture in each ramekin. Bake until puffed and bubbling, about 20 minutes. (Do not overbake.) Cool ramekins about 15 minutes before serving (cakes will fall).
Time
1¼ hoursYield
Serves 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Pudding cake is made by sprinkling brownie batter with a mixture of sugar and cocoa, pouring hot water on top, and baking. The best pudding cake recipe would be chocolaty, with the right balance of cake and puddinglike sauce. For intense chocolate flavor in our chocolate pudding cake recipe, we combined Dutch-processed cocoa and bittersweet chocolate to make the cake layer. We added instant coffee to the water that we poured over the batter to cut sweetness. To promote a good crust and a silky sauce, we baked our Hot Fudge Pudding Cake slow and low, and let it rest for 20 to 30 minutes before serving, allowing the sauce to become puddinglike and the cake brownielike.
Before You Begin
If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn’t too strong, use 1 cup of cold coffee mixed with 1/2 cup of water. Serve the cake warm with vanilla or coffee ice cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Lightly spray 6- to 8-ounce ramekins with nonstick cooking spray; set ramekins on baking sheet. Stir instant coffee into water; set aside to dissolve. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in small bowl to combine; set aside. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
- Divide batter evenly among ramekins (about 1/4 cup per ramekin) and level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in each ramekin. Pour 3 tablespoons coffee mixture over cocoa/sugar mixture in each ramekin. Bake until puffed and bubbling, about 20 minutes. (Do not overbake.) Cool ramekins about 15 minutes before serving (cakes will fall).
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