Food & Drink

Recipe of the Day: Like little chocolate volcanoes

Gooey Chocolate Pudding Cakes
Gooey Chocolate Pudding Cakes BHG


1/2 cup all-purpose flour

1/4 cup sugar

3/4 teaspoon baking powder

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

Sliced strawberries

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.