- 50 minutes
- Makes 4, 4oz servings
This recipe has always been one of my favorites. I would bake these at my house on cold nights and eat them warm in my footie pajamas. They are perfect to reheat, so you can have one every night of the week! I prefer to eat these still warm from the oven with a big scoop of vanilla bean ice cream on top.” – Kate Weiser, Kate Weiser Chocolate
Photo by Stephen Kent Johnson (Martha Stewart
Ingredients
- 3 Tbsp unsalted butter, at room temperature
- 1/2 cup sugar
- 8 oz bittersweet chocolate
- 4 oz unsweetened chocolate
- 3/4 cup water
- 1 1/2 tsp vanilla extract
- 5 large eggs
Directions
Prepare Ramekins
- Preheat oven to 350℉.
- Butter four 4-oz ovenproof ramekins. Pour in some granulated sugar and roll it around to coat the entire ramekin. Set these to the side.
Chocolate Pudding Cake
- Combine the chocolates and 3 tablespoons of butter in large bowl.
- In medium saucepan, bring the ½ cup sugar, water, and vanilla to a rapid boil over high heat.
- Carefully pour the hot sugar syrup over the chocolate and butter and stir slowly until smooth.
- Whisk in the eggs.
- Divide the batter evenly among the prepared ramekins, filling them ¾ full.
- Arrange the ramekins in a roasting pan. Pour hot water into the pan around the ramekins until the water reaches halfway up the side of the ramekins.
- Transfer the pan to the oven and bake for 20 minutes, or until cakes have slightly domed.
- Carefully transfer the ramekins from the hot water bath to a cooling rack.
Support Your Local Chef
Kate Weiser Chocolate
Interested in submitting a recipe? Email Us.