Get ready to experience dessert magic that will make your taste buds dance and your guests swoon! These Individual Self Saucing Chocolate Puddings are not just a dessert—they're a decadent chocolate experience that transforms before your very eyes. Imagine cutting into a warm, tender chocolate cake and suddenly being surprised by a river of rich, molten chocolate sauce that oozes out from underneath. It's like a chocolate volcano erupting with pure deliciousness right on your plate!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions
- Preheat the oven to 350°F (175°C). Generously grease 6 individual ramekins or oven-safe pudding dishes with butter or cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, and salt to ensure no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the milk, vegetable oil, and vanilla extract. Whisk the mixture until smooth and well combined, being careful not to overmix.
- Divide the batter evenly among the prepared ramekins, filling each about 2/3 full. Leave some space at the top for the sauce to form.
- Carefully pour hot water over the top of each pudding batter. Do not stir. The hot water will create a rich, gooey chocolate sauce during baking.
- Place the ramekins on a baking sheet to catch any potential overflow and make transportation easier.
- Bake in the preheated oven for 25-30 minutes. The top of the puddings will look set, but there should be a liquid chocolate sauce underneath when you insert a spoon.
- Remove from the oven and let the puddings rest for 5 minutes. This allows the sauce to settle and the puddings to cool slightly.
- Serve warm, optionally topped with a scoop of vanilla ice cream or a dusting of powdered sugar. The pudding will have a soft, cake-like top and a rich, molten chocolate sauce underneath.
- Carefully transfer each ramekin to a serving plate, as they will be hot. Enjoy immediately while the sauce is still warm and gooey.
Tips
- Sifting is crucial: Always sift your dry ingredients to prevent lumps and ensure a smooth, consistent batter.
- Water temperature matters: Use truly hot water when pouring over the batter to help create the signature self-saucing effect.
- Don't overmix: Stir the batter just until ingredients are combined to keep the puddings light and tender.
- Ramekin selection: Use ceramic ramekins that can withstand high oven temperatures and distribute heat evenly.
- Timing is key: Watch your puddings closely in the last 5 minutes of baking. They should look set on top but still have a liquid layer underneath.
- Serve immediately: These puddings are best enjoyed warm, right after resting for a few minutes out of the oven.
- Optional garnishes: Enhance the presentation with a scoop of vanilla ice cream, whipped cream, or a light dusting of powdered sugar.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 55g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 5mg
