Gooey Chocolate Pudding Cakes

Gooey Chocolate Pudding Cakes
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64 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Bake:
20 mins 350°F
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Gooey Chocolate Pudding Cakes

Ingredients
1/4
cup sugar
3/4
teaspoon baking powder
1/4
teaspoon salt
1/3
cup milk
1
tablespoon oil
1
teaspoon vanilla
1/4
cup chocolate-hazelnut spread (Nutella)
1/3
1/2
cup sugar
3/4
cup boiling water
 
Coffee-flavored or vanilla ice cream (optional)
 
Sliced strawberries (optional)
 

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
  2. Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
  3. Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.

Nutrition Facts

(Gooey Chocolate Pudding Cakes)
    Per serving:
  • 272 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 1 mg chol.,
  • 178 mg sodium,
  • 49 g carb.,
  • 2 g fiber,
  • 31 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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