Ingredients
- 1 1/2 ounces good quality semi-sweet chocolate, finely chopped
- 1/2-ounce unsweetened chocolate, finely chopped
- 1 teaspoon unsalted butter,softened, plus 3 tablespoons
- 3 tablespoons sugar
- 1 large egg
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 tablespoon unsweetened cocoa powder
- Whipped cream, for garnish
- Cocoa powder, for garnish
Directions
Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
When ready to serve, preheat oven to 375 degrees F. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)
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By imaheartingarten
New York, NY
on February 17, 2013
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I had some leftover Callebaut chocolate chips from dipping strawberries for Valentine's Day & decided to give this a try. (I got the chips from Chelsea Market in NYC - it's some of the best chocolate I've ever had. I left out the 1/2 oz. of unsweetened chocolate & just used 2 oz. of the Callebaut. Great recipe but I also had to cook them longer. I think this recipe comes from a restaurant application where they most likely used disposable aluminum ramekins which would heat up faster. I used 4 oz. ceramic ramekins filled 3/4 full. If you're not serving them inside the ramekins, I'd say the cooking time in ceramic would be closer to 18 minutes? Just make sure the edges are really set.
By fatdbat_5618401
Monroe Township, NJ
on February 12, 2013
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Tried it today but made a few changes based on comments as follows: changed chocolate to 1 oz each of semi sweet and unsweetened and added a pinch of salt to temper the sweetness. I use the toaster oven when baking small amounts so I adjusted the temp to 350 for 17 mins. Very yummy chocolatey result although I probably will let it go for a minute or two more since i like my cake a little less liquid-y in the middle. I love that it is so easy and the quantity is just perfect; one cake is enough for 2 because it is so rich. Will definitely make again. Thanks Emeril.
By beatlebabe25
on February 03, 2013
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I made this recipe for Superbowl Sunday along with Mr. Lagasse's "Pistachio Ice Cream" and it was phenomenal. I highly recommend this recipe.
Read all 33 reviews