Recipe by Ghirardelli®
"When these mini pudding cakes bake, the chocolate cake layer on the bottom rises to the top and leaves a rich, pudding layer beneath for a delicious, decadent dessert."
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Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
Ghirardelli® Unsweetened Cocoa Powder
Wow! I've made this several times and it is a MUST for your dessert collection--quick simple and delish. Because we have 5 in our family, I divide the batter between 5 ramekins and bake 27 minutes resulting in a lava filling which my family loves. Nutella was used for the hazelnut spread and the one person in my family that doesn't like Nutella had no idea--this fact will remain our secret! One was left at room temp until the following day and was like a dark choc pudding on the inside. Delicious hot or not :)
I adjusted the servings to halve the recipe, and baked it in two ramekins. I didn't have nutella, so used 1 tbsp melted butter instead. I used mini chocolate chips. I would possibly add a dash of vanilla or a smidgen of cinnamon next time, although it was thoroughly enjoyed as is.
Very nice! Richer than the other pudding cake recipes i have tried. I added a little vanilla bean to the batter, and reduced the sugar slightly and substituted a couple of tablespoons of amaretto in the boiling water. If you lightly spray the ramekins before filling they will be easy to clean.
Very nummy! Thanks so much for sharing!
They left rock-hard cake material around the inside of the ramekin. They tasted fine, but I would not make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Dark Chocolate Pudding Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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