"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Pudding Cakes Recipe

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This recipe for Chocolate Pudding Cakes, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kelly

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons unsalted butter, plus more to greased the baking pans
1/2 cup and 2 tablespoons sugar
1/8 teaspoon salt
3 large egg yolks
2 tablespoons of flour
1/3 cup unsweetened cocoa
1/2 cup boiling water
1 tablespoon dark rum
1 cup milk
4 large egg whites at room temperature

Directions:
Directions:
Adjust oven rack to center position and heat to 325. Lightly butter pan or making molds of choice. Lay folded dish towel in bottom of a roasting pan and set molds or pan inside. Bring seven quarts of water to boil for water bath.
Make a rather thick cocoa paste by slowly stirring 1/2 cup boiling water into 1/3 cup unsweetened cocoa. Cool the paste slightly, then stir in 1 tablespoon dark rum.
Meanwhile in a mixing bowl, mash 2 tablespoons of butter together with sugar and salt with the back of a wooden spoon until crumbly. Beat in the yolks, then flour until smooth. Slowly beat in the chocolate paste, then stir in the milk. Beat egg whites to stiff moist peaks (in separate bowl). Gently whisk egg whites into batter just until no large lumps remain. (Do not fold egg whites as it will flatten the fluffy whites).
Immediately ladle (don't pour) batter into pan, custard cups or ramekins. Set baking pan on oven rack. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when touched-about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes.
Pudding cakes can be served warm, at room temperature or even chilled.

Personal Notes:
Personal Notes:
May be made in 8-inch square pan, 9-inch round pan, ramekins, custard cups or miniature souffle cups. All require same baking times.

 

 

 

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