Better Homes & Gardens
Gooey Chocolate Pudding Cakes
These comfort food classics get a gourmet twist from chocolate-hazelnut spread. They’re heavenly served warm with ice cream and berries.
- ½ cup all-purpose flour,
- ¾ cup sugar, , divided
- ¾ teaspoon baking powder,
- ¼ teaspoon salt,
- ⅓ cup milk,
- 1 tablespoon oil,
- 1 teaspoon vanilla extract,
- ¼ cup chocolate-hazelnut spread,
- ⅓ cup semisweet chocolate chips,
- ¼ cup unsweetened cocoa powder, , plus more for garnish
- ¾ cup boiling water,
- Coffee ice cream or vanilla ice cream (optional),
- Sliced strawberries (optional),
Preheat oven to 350°F. In a medium bowl, combine flour, 1/4 cup sugar, baking powder and salt. Add milk, oil and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate chips.
Divide batter evenly among six 5- to 8-ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes.
Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.