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Mini Dark Chocolate Pudding Cakes

Rated as 4 out of 5 Stars

"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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Ingredients

40 m servings 290 cals
Original recipe yields 6 servings

Directions

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  1. 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(R) 60% Cacao Bittersweet Chocolate Baking Chips.
  2. 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(R) Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
  3. 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.

Footnotes

  • * 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


Per Serving: 290 calories; 11.3 g fat; 49.7 g carbohydrates; 3.8 g protein; 5 mg cholesterol; 195 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 amarett...

Most helpful critical review

The middles caved in leaving me with a hard ring of cake atop a soupy pudding.

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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 amarett...

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 o...

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 minut...

The middles caved in leaving me with a hard ring of cake atop a soupy pudding.

Very nummy! Thanks so much for sharing!

They left rock-hard cake material around the inside of the ramekin. They tasted fine, but I would not make it again.