The Farmer Family Cookbook

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Janette Johnson: Are all ten of those for you, or will you share?

Ingredients

• 1.50.75 oz semi-sweet chocolate, finely chopped
• .50.25 oz unsweetened chocolate, finely chopped
• 31.5 tbsp plus 1 tsp unsalted butter, softened
• 31.5 tbsp sugar
• 10.5 egg
• 31.5 tbsp flour
• .250.125 tsp baking powder
• .50.25 tbsp unsweetened cocoa powder
• Whipped cream, for garnish
• Cocoa powder, for garnish

Steps

1. Lightly butter 2 ramekins (small individual baking dishes) with the 1 tsp of butter and set aside.
2. Melt both chocolates in a double boiler, remove from heat and stir in 3 tbsp butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With electric mixer beat at medium speed until pale and very thick, about 5 minutes. Pour mixture into ramekins, filling about half-full. Cover with plastic and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375F. Place ramekins on middle shelf in oven and bake until edges are set but centers are still shiny, about 10-11 minutes. Invert pudding cakes onto plates and serve immediately. Garnish with whipped cream and dust with cocoa powder.
4. I five times this recipe to make 10 ramekins at a time.