Hot Fudge Pudding Cakes
Source: Debbie Roth-Howe
6 T cocoa powder
3 T unsalted butter, cut into 3 pieces
1 oz. bittersweet or semisweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tsp. baking powder
1/2 cup granulated sugar
3 T packed light brown sugar
3 T whole milk
1 T vanilla
1 large egg yolk, room temperature
3/4 cup weak coffee
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.
In a medium glass bowl, combine 3 T of the cocoa, the butter and the chocolate. Microwave, stopping often to stir, until smooth, about 1-3 minutes. Cool slightly.
In a small bowl, combine the flour and baking powder.
In another small bowl, combine 3 T of the granulated sugar, the remaining 3 T of cocoa and the brown sugar, breaking up any large clumps with your fingers.
In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.
Divide the batter evenly amont the ramekins, about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 T of the cocoa mixture over the batter in each ramekin. Pour 3 T of coffee over the cocoa in each ramekin.
Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cook for 15 minutes before serving in the ramekins (the cakes will fall slightly).
Serve with vanilla or coffee ice cream.