Mini Chocolate Pudding Cakes

Right now you're having one of two thoughts:  (1) What the heck is a pudding cake? or (2) Why is this girl so obsessed with chocolate?  Both of these questions can be answered by MAKING THIS RECIPE, originally from the Baking Illustrated cookbook.  Okay, so a pudding cake is similar to a dump cake in that the ingredients are not all incorporated into a batter before baking.  The result is a rich cake surrounded by a chocolatey, silky pudding.  If you're trying to impress someone, I highly recommend making this dessert!

Ingredients (for 8 cakes in small ramekins)

• 2 tsp instant coffee mixed with 1.5 cups water (or 1 cup coffee + 1/2 cup water)
• 2/3 cup cocoa powder
• 1/3 cup loosely-packed brown sugar
• 2/3 cup granulated sugar
• 6 tbsp unsalted butter
• 2 oz bittersweet or semisweet chocolate, chopped (if using bittersweet, increase sugar to 1 cup)
• 3/4 cup flour
• 2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/3 cup milk
• 1/4 teaspoon salt
• 2 large egg yolks

Spray the ramekins with cooking spray, and preheat the oven to 400 degrees.  Set the ramekins on a baking sheet in case they bubble over.  Stir together 1/3 cup of the cocoa, the brown sugar, and 1/3 cup of the granulated sugar in a small bowl, breaking up any large clumps; set aside.  Melt the butter, remaining 1/3 cup cocoa, and chocolate in the microwave on half power, stirring occasionally until smooth.  Set aside to cool slightly.  Whisk the flour and baking powder in a small bowl to combine.  In another bowl, whisk the 1/3 cup sugar with the vanilla, milk, and salt and then add the egg yolks, beating to combine.  Add the chocolate mixture, whisking constantly to combine, and then add the flour mixture and whisk until the batter is evenly moistened.  

Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and level with the back of a spoon; sprinkle about 2 tablespoons cocoa mixture over the batter in each ramekin.  Pour 3 tablespoons coffee mixture over the cocoa mixture in each ramekin.  Bake until puffed and bubbling, about 20 minutes (do not overbake.)  Cool the ramekins about 15 minutes before serving.

Alternative to mini cakes:  Use an 8-inch square baking dish (sprayed with cooking spray) and pour all the batter in, sprinkle the cocoa mixture, and then pour the coffee mix on top.  Bake at 325 degrees for 45 minutes, then cool at least 30 minutes before serving.