Individual Dark-Chocolate Pudding Cakes

We made these for the first time for Valentine's Day 2008 and has been a tradition ever since.  Decadent doesn't even begin to describe them.

Source: 
Martha Stewart
Serves: 
3
Ingredients: 
  • Vanilla ice cream
  • 3 Ramekins (3.5" diameter and 1.5" deep)

Batter

  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup milk
  • 1 oz white chocolate, chopped into 3/4 inch pieces (about 1/4 cup)  (or do what we do, just use white chocolate chips)

Topping

  • 2 1/2 tablespoons granulated sugar
  • 2 1/2 tablespoons packed light-brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup boiling water
Directions: 
  1. Prehead oven to 350 degrees with rack in the center
  2. Prepare batter: sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl, and set aside
  3. Stir together butter, sugar, and vanilla in another medium bowl
  4. Stir in flour mixure and milk, then the chocolate
  5. Prepare the topping: Stir sugars in a small bowl, smoothing any lumps.  Sift in cocoa powder, stir to combine.
  6. Place 3 ramekins on a baking sheet.  Pour in batter, then sprinkle with topping.
  7. Pour 1/4 cup boiling water into each remekin.
  8. Bake until set, 25-28 minutes.
  9. Top with ice cream, and serve immediately.