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Chocolate Pudding Cakes


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  • 1 1/2 cups butter - (3 sticks)
  • 3/4 cup water
  • 12 ounces semisweet chocolate chopped
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons instant coffee crystals or granules
  • 1 pinch salt
  • 3 tablespoons dark rum
  • 1 1/2 tablespoons vanilla extract
  • 6 large eggs
  • Vanilla ice cream (optional)


Servings 6


Step 1

Preheat oven to 350 degrees. Butter six 1 1/4-cup soufflé dishes or custard cups.

Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.

Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.

This recipe yields 6 servings.

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