E. Guittard Warm Chocolate Pudding Cakes
For a special Valentine's treat, these fudge-y cakes can be baked in heart- shaped ramekins. Serve with a scoop of dulce de leche or coffee ice cream, or a dollop of sweetened whipped cream with a dusting of cinnamon.

Granulated sugar for coating ramekins

1 pound L'Harmonie dark chocolate, chopped

1/4 pound unsalted butter

1/4 cup Kahlua coffee liqueur

6 eggs, separated

2 tablespoons sugar

3 tablespoons flour

Preheat the oven to 425 degrees. Lightly butter 8 six-ounce ramekins. Sprinkle with sugar and shake out excess.

Combine the chocolate and butter in a heavy medium-size pan over low heat; stir until melted and blended. Remove from heat and stir in the Kahlua.

Whip the egg yolks and 1 tablespoon of the sugar in a small bowl for several minutes, until thick.

Whip the egg whites in a large bowl until stiff peaks form, adding the remaining 1 tablespoon sugar toward the end of beating.

Stir the egg yolks into the chocolate mixture. Stir a small amount of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining whites. Gently fold in the flour.

Divide the mixture among the prepared ramekins and place them on a baking sheet.

Bake for 8 to 9 minutes, until the puddings rise. Do not over-bake. The exterior should be cakelike, but the inside should remain soft.

Serve immediately.

Yields 8 pudding cakes


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