warm choco pudding cakes!

warm chocolate pudding cakes. i saw these little cakes on everyday food and since it is a 5 ingredient recipe and no hand mixer or kitchenaid, i was in. i don’t bake. and, i over-baked these, but you don’t have to, pull ‘em out at 27 minutes - you won’t be sorry. super simple recipe and you probably have all the ingredients in your pantry now. i topped mine with homemade whipped cream and strawberries. sorry, we ate ‘em before the photo op. you’ll have to use your imagination. here’s how;

you’ll need:

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

you’ll do:
Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. Or, melt mixture in a heatproof bowl set over, not in, a pan of simmering water.

In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.

Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm.