Chocolate Pudding Cakes

By Late2Serenity

Ingredients

• Batter
• 2/3 cup Unbleached All-Purpose Flour
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa, natural or Dutch-process
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 3 tablespoons melted butter or vegetable oil
• 1/2 cup water
• Topping
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa, natural or Dutch-process
• pinch of salt
• 1 tablespoon espresso powder, optional
• 3/4 cup prepared hot chocolate or water

Details

Servings 4
Adapted from kingarthurflour.com

Preparation

Step 1

To make the cake: Whisk together the flour, sugar, cocoa, salt, and baking powder.

Beat in the vanilla, melted butter, and 1/2 cup water. Divide between four greased mugs or ramekins, using a generous 1/4 cup for each.

To make the topping: Whisk the dry ingredients together. Divide among the mugs, using a scant 1/4 cup for each. Top each cup with 3 tablespoons prepared hot chocolate or water. Place mugs on a baking sheet.

Bake the cakes in a preheated 350F oven for 28 to 32 minutes. The cake should be puffy, with some liquid boiling up around the edges. Serve hot or warm, with whipped cream, a toasted marshmallow, or ice cream.