1 & 1/3 cups all-purpose flour
3/4 tsp baking soda
1/3 cup plus 1 & 1/2 teaspoons unsweetened cocoa powder
1/4 tsp kosher salt
6 ounces (12 tablespoons) unsalted butter, at room temperature
1 & 1/2 cups firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
2 tbsp cold water
6 tbsp hot water
6 scoops of coffee or mint chip ice cream
1. In the mixer/blender add in 6 ounces of butter and 1 & 1/2 cup of brown sugar. Mix it well until it's smooth and creamy. From there add in the 3 large eggs one egg at a time while mixing it all together.
2. Sift the dry ingredients of 1/3 cup of cocoa powder, 1/4 tsp of salt, 3/4 tsp baking soda, and 1 & 1/3 cup of all purpose flour together.
3. Add in the tsp of vanilla extract into the blender and mix it with the butter, sugar, and egg.
4. Reduce the speed to low, add the dry ingredients, and mix until incorporated. Mix in the cold water.
5. Divide the batter evenly among the ramekins (about 1/4 cup per). Smooth the tops with your finger or a spoon.
6.In a small bowl, stir together the remaining 1/2 cup brown sugar, the remaining 1 1/2 teaspoons cocoa powder, and the hot water until the sugar and cocoa are dissolved.
7. Spoon about 1 tablespoon of the cocoa liquid evenly over the top of the batter in the ramekins. Place the baking pan in the middle of the oven. Carefully pour hot water into the pan so that the water comes halfway up the sides of the ramekins. Bake the pudding cakes in a 350°F oven for about 25 minutes.
8. They are ready when the tops are no longer shiny and the sides pull slightly away from the sides of the ramekins. Remove the pan from the oven. Remove the ramekins from the pan with tongs or a dish towel to protect your fingers.
9. Place the ramekins on individual plates. Place a scoop of ice cream on top. Enjoy immediately.
1. The pudding cakes are best when eaten directly from the oven.
2. If necessary, they may be baked up to 3 hours advance and stored at room temperature.
3. Reheat in a 350°F oven for about 5 minutes.