You'll be glad this Gooey Chocolate Pudding Cake recipe is baked in individual ramekins. You won't want to share any precious bite of your decadent chocolate pudding cake!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°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.

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  • 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.

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  • 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

272 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 1mg; sodium 178mg; potassium 161mg; carbohydrates 49g; fiber 2g; sugar 31g; protein 3g; trans fatty acidg; vitamin a 49IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

Reviews (2)

72 Ratings
  • 5 star values: 50
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 6
Rating: Unrated
01/27/2017
This recipe is odd. I had a tiny amount of batter and it barely covered the bottom of 4 ramekin. Adding the hot stuff increased it to about 1/3 full. In the oven now, they have not risen much. What were they thinking? This needs to be doubled to produce anything that could even partially fill 6 ramekins.
Rating: Unrated
07/25/2016
Enjoying making cake without heating up the kitchen! ¿¿¿¿