When these mini pudding cakes bake, the chocolate cake layer on the bottom rises to the top and leaves a rich, pudding layer beneath for a delicious, decadent dessert.

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.

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  • Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.

  • Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.

Tips

* To toast hazelnuts, preheat oven to 350 degrees F. Spread chopped hazelnuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice. Rub off skins with a clean kitchen towel.

Nutrition Facts

290 calories; protein 3.8g; carbohydrates 49.7g; fat 11.3g; cholesterol 5mg; sodium 194.8mg. Full Nutrition
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Reviews (7)

Rating: 5 stars
03/18/2014
Wow! I've made this several times and it is a MUST for your dessert collection--quick simple and delish. Because we have 5 in our family, I divide the batter between 5 ramekins and bake 27 minutes resulting in a lava filling which my family loves. Nutella was used for the hazelnut spread and the one person in my family that doesn't like Nutella had no idea--this fact will remain our secret! One was left at room temp until the following day and was like a dark choc pudding on the inside. Delicious hot or not :) Read More
(5)
Rating: 5 stars
06/25/2014
I adjusted the servings to halve the recipe, and baked it in two ramekins. I didn't have nutella, so used 1 tbsp melted butter instead. I used mini chocolate chips. I would possibly add a dash of vanilla or a smidgen of cinnamon next time, although it was thoroughly enjoyed as is. Read More
(4)
Rating: 5 stars
04/01/2015
Very nice! Richer than the other pudding cake recipes i have tried. I added a little vanilla bean to the batter, and reduced the sugar slightly and substituted a couple of tablespoons of amaretto in the boiling water. If you lightly spray the ramekins before filling they will be easy to clean. Read More
(4)
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Rating: 2 stars
05/13/2015
The middles caved in leaving me with a hard ring of cake atop a soupy pudding. Read More
Rating: 2 stars
06/25/2014
They left rock-hard cake material around the inside of the ramekin. They tasted fine, but I would not make it again. Read More
Rating: 5 stars
11/11/2014
Very nummy! Thanks so much for sharing! Read More
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