Mini Chocolate Pudding Cakes

Step 1

Preheat the oven to 400 degrees F. Place 4 ramekins ( 6 oz.each) on a baking sheet ( no need to grease them).

Step 2

Mix the topping ingredients in a separate bowl and set them aside.

Step 3

Prepare the cake: Place the chocolate chips and oil in a large bowl and microwave them for 45 seconds until the chocolate is melted.

Step 4

Add the buttermilk, egg, sugar and cocoa powder to the chocolate mixture and whisk them well.

Step 5

In a small bowl mix the flour and baking powder, then fold them gently into the chocolate mixture.

Step 6

Divide the cake batter among the 4 ramekins, and divide the cocoa-sugar mixture sprinkling on top of the cake batter (about 2 heaping tablespoons per ramekin).

Step 7

Now carefully pour the boiling water ( 1/4 cup on each ramekin) onto of the overfilled mixture. Do not mix the layers at all.

Step 8

Place the baking sheet in the oven and bake for about 12 minutes until the cake rises to the top and looks set and cooked. It will puff a little and may deflate as it cools down -don’t worry if that happens!

Step 9

Serve warm or chill and enjoy with homemade caramel sauce and ice cream (or whipped cream!)