Hot fudge pudding cakes - need I say more? My first attempt at this recipe was on Thursday and since we each didn't need to eat one, I baked the second one on Friday. Thursday's attempt is the first photo and not pictured is the sugar/cocoa mixture that didn't quite set in. Three tablespoons was added and probably the equivalent of 1/2Tbsp did not bake into the cake. We ate around that, and otherwise, the cake was delicious and the molten had a delicious and powerful coffee flavor which Eric enjoyed. I forgot to buy vanilla ice cream to serve with it, but it was still tasty.
Friday's attempt came out much better. Eric would like to think it's because he poured the coffee over it before baking, and in retrospect I don't even know how it came to be that he was in the kitchen while I was baking this, but he was and he is taking credit for the cake that came out better because he didn't fill the ramekin all the way to the top with coffee. Unbelievable. I actually sprinkled the sugar/cocoa mixture a little bit differently, but I don't actually know why there was no overflow after bake (picture two) or why the the mixture fully baked in. Regardless, we both really enjoyed it, and this version had a much reduced coffee taste because it baked it more which we both enjoyed. Oh, I should give Eric credit for buying vanilla ice cream because this dessert really is best served as a combo.
Things I learned from this recipe:
I wish I knew what made the second attempt turn out flawless. I thought a slightly larger ramekin was necessary until the second one didn't have any crust falling over. The only thing I can think was there was more batter in the first than the second.
Would I make this recipe again?:
I think I'm going to have to...for Eric.
The recipe: This link will take you to a free trial subscription to America's Test Kitchen.