Gooey Chocolate Puddings Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

Steps:

• Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water.
• Whisk every now and again until melted.
• In a bowl, whisk together the eggs, sugar, and flour until just blended.
• Gradually whisk in the melted chocolate mixture.
• Set aside.
• Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess.
• Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings.
• And I'd leave cooking them until you've finished the main course.
• It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
• So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set.
• Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.