GOOEY CHOCOLATE PUDDING CAKES
1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
Sign Up and Save
Get six months of free digital access to Belleville News-Democrat
1/4 teaspoon salt
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla
1/4 cup chocolate-hazelnut spread (Nutella)
1/3 cup semisweet chocolate pieces
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
Coffee-flavored or vanilla ice cream
Unsweetened cocoa powder
Preheat oven to 350 degrees. In a medium bowl combine flour, the 1/4 cup sugar, baking powder and salt. Add milk, oil and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
Divide batter evenly among six 5- to 8-ounce, oven-safe bowls or ramekins. Place in a 15-by-10-inch baking pan that has at least a 1-inch depth. Set aside.
In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
Bake, uncovered, 20 minutes, or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder. Makes 6 servings.