Chocolate puddle cakes from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on March 30, 2021

    I used 70% chocolate and the lowest amount of sugar. Baked straight from the fridge for 9 mins at 220 fan. Very gooey and delicious

  • Skamper on May 17, 2020

    A perfect quarantine treat. I used 2 oz of 60% and 1 oz of 72% and added 1 T of granulated splenda. I could see what she meant by whisking until it's glossy; it thickened perceptibly and became very smooth. I prepared in advance and left the covered ramekins in the fridge for a few hours. I baked for 8.5 minutes and let cool for 1 minute on a rack and they were perfect. Next time we may need to split one.

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