Chocolate Pudding Cakes

Little flourless chocolate cakes in cups. This is an easy fail-proof recipe that can be prepped ahead of time. The trick is not to over bake them. If served warm (or even just slightly above room temperature), there is a wonderful surprise in the center -- smooth and intensely chocolaty custard, almost like chocolate creme brulee. If they are over baked, the texture will be that of truffle cakes, still incredibly good, just in a different way.

The unbaked custard can be refrigerated in the ramekins up to two days in advance and then popped in the oven when needed. Another option is to bake the cakes beforehand, refrigerate, and then heat in the microwave when ready to serve. The baked cakes keep in the fridge for about a week.

A spoonful of pudding cake straight from the refrigerator is like indulging in chocolate truffles. A bite of it will definitely satisfy if, say, hypothetically speaking, a person wakes up in the middle of the night and is craving something supremely chocolaty.

The original recipe can be found at epicurious.com. The following is one I simplified for Rosalind.

Chocolate Pudding Cakes

1/2 c butter (1 stick), chopped up
1/4 c water or brewed coffee
4 oz chocolate (bittersweet or semisweet) chopped
1/2 c sugar
2 t vanilla
2 eggs

Measure out the water (or coffee) in a liquid measuring cup (4 cup capacity, preferably glass). Add the butter and chocolate.

Microwave for about a minute just until the butter and chocolate melt.

Whisk until smooth. Add sugar, vanilla, and eggs.

Whisk until well combined. Divide into 8 buttered ramekins (1/4 cup capacity).

Bake at 350F for about 15 minutes. The edges of the cakes should be dry and slightly puffed but the center should still be soft and shiny.

Serve with vanilla ice cream or whipped cream!