Mini Dark Chocolate Pudding Cakes

Mini Dark Chocolate Pudding Cakes

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"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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Ingredients

40 m servings 290 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips.
  2. Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli(R) Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
  3. Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.

Footnotes

  • * To toast hazelnuts, preheat oven to 350 degrees F. Spread chopped hazelnuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice. Rub off skins with a clean kitchen towel.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 amarett...

Most helpful critical review

The middles caved in leaving me with a hard ring of cake atop a soupy pudding.

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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 amarett...

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 minut...

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 o...

The middles caved in leaving me with a hard ring of cake atop a soupy pudding.

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.