Mocha Pudding Cakes

Mocha Pudding Cakes
Photo by Scott Phillips


  • 1/3 cup whole milk, at room temperature
  • 1 cup granulated sugar
  • Softened butter for the ramekins
  • Lightly sweetened whipped cream for serving (optional)
  • 1-¼ cups strong brewed coffee, at room temperature
  • 2 oz. (¼ cup) unsalted butter, melted and cooled slightly
  • 1/3 cup unsweetened Dutch-processed cocoa
  • + 4 more ingredients
    • 1 tsp. pure vanilla extract
    • ¼ plus 1/8 tsp. table salt
    • 2 Tbs. unbleached all-purpose flour
    • 3 large eggs, separated, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ovennproof ceramic ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well). In a large bowl, whisk the melted butter with 2/3 cu...

View full recipe at Fine Cooking


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