• Mint-Brownie Pudding Cakes

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  • 1/4 cup all-purpose flour
    1/4 cup granulated sugar
    3 tablespoons plus 1 teaspoon unsweetened cocoa powder, divided
    1/8 teaspoon baking powder
    Pinch of salt
    2 tablespoons well-beaten egg
    2 tablespoons chocolate milk or milk
    1 1/2 tablespoons unsalted butter, melted and cooled
    1/2 teaspoon pure vanilla extract
    1/3 cup chopped creme de menthe chocolate mints, such as Andes (about 10 mints)
    3 tablespoons firmly packed, light-brown sugar
    Mint-chocolate chip ice cream, for serving (optional)
    Position a rack in center of oven and preheat to 350 F. Place two 1-cup ramekins or custard cups or 2 deep, 1 1/2- to 2-cup, ovenproof bowls on a baking sheet for easier handling and set aside.
    In a medium bowl, stir together the flour, granulated sugar, 2 tablespoons of the cocoa powder, the baking powder and salt.
    In a small bowl, whisk together the beaten egg, milk, butter and vanilla. Pour egg mixture over flour mixture and stir with a wooden spoon just until batter is combined. Stir in the chopped chocolate mints. Spoon batter into ramekins, dividing it evenly.
    In a small bowl, combine remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar and 1/3 cup boiling water. Pour mixture over batter in ramekins, half on each. Bake cakes in preheated oven for about 25 minutes or until a toothpick inserted in center comes out with a few crumbs clinging to it. Remove baking sheet from oven, transfer ramekins to a wire rack and let them cool for 10 minutes. Serve cakes warm, in ramekins, topped with scoops of the ice cream, if desired.
    Makes 2 servings.
    — Recipe from "Small-Batch Baking for Chocolate Lovers," by Debby Maugans.
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