![]() Serve warm with vanilla ice cream or whipped cream.You’ll know it’s ready when the top is set and the cake is cracked and just beginning to pull away from the sides of the pan Use Dutch-processed cocoa powder: While you can use natural cocoa powder for this recipe, too, Dutch-processed cocoa powder has a richer, more complex flavor and makes the pudding cake taste much better.For each ramekin, pour about 1/4 cup cake batter, 2 tablespoons cocoa-sugar mixture, and 3 tablespoons hot water. Tip: This cake is perfect for baking in individual 6-ounce ramekins, too. Allow cake to cool in the pan for 15 minutes on a wire rack.Do not over bake or the cake will be dry. ![]() Bake at 350☏/180☌ for 25-30 minutes, until the top is set and the cake is cracked and just beginning to pull away from the sides of the pan.Leave as-is and do not stir (I know it sounds strange, but bear with me). Sprinkle mixture on top of batter, making sure it coats the entire surface evenly. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |