mini dark chocolate pudding cakes

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup half-and-half
• 1/4 cup chocolate-hazelnut spread
• 1/2 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup ghirardelli® unsweetened cocoa powder
• 3/4 cup boiling water

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f. in a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. add half-and-half. whisk until smooth. stir in chocolate-hazelnut spread and ghirardelli® 60% cacao bittersweet chocolate baking chips.
• divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. place in a 15x10x1-inch baking pan. set aside. in a small bowl, stir together the remaining 1/2 cup sugar and the ghirardelli® unsweetened cocoa powder. gradually stir in boiling water. pour evenly over batter in ramekins.
• bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. centers will indent slightly when done. if desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.