Chocolate Pudding Cakes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- pinch of salt
- 3/4 cup water
- 1 1/2 cups sugar
- 6 large eggs
- 3 tablespoons dark rum
- vanilla ice cream (optional)
- 1 1/2 tablespoons vanilla extract
- Carbohydrate 88 g(29%)
- Cholesterol 308 mg(103%)
- Fat 68 g(104%)
- Fiber 3 g(13%)
- Protein 9 g(18%)
- Saturated Fat 41 g(204%)
- Sodium 134 mg(6%)
- Calories 972
Preparation Preheat oven to 350°F. 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.
Preparation Preheat oven to 350°F. 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.
