Irish Cream Chocolate Pudding Cakes
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 12-15 minutes
Servings: 12
Ingredients
- 1½ cups all purpose flour
- ¾ cup plus ½ cup granulated sugar, divided
- ⅓ cup plus ½ cup unsweetened cocoa powder, divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ½ cup Butter, melted
- ½ cup firmly packed brown sugar
- 1½ cups boiling water
- 3 tablespoons Irish cream liqueur
- Confectioners' sugar , for garnish
Directions
Preheat oven to 350˚. Spray 12 (8-ounce) ramekins with cooking spray.
In a medium bowl, whisk together flour, ¾ cup granulated sugar, ⅓ cup cocoa, baking powder, and salt. In a small bowl, whisk together eggs, milk, and melted butter. Stir egg mixture into flour mixture until smooth. Pour batter into prepared ramekins.
In another medium bowl, whisk together brown sugar, remaining ½ cup granulated sugar, and remaining ½ cup cocoa. Whisk in 1½ cups boiling water and liqueur. Spoon mixture onto batter in ramekins.
Bake for 12 to 15 minutes or until top of cakes are set. Let cool for 10 minutes. Garnish with confectioners’ sugar, if desired.