Chocolate Pudding Cakes with No-Churn Basil Ice Cream

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Sarah Kieffer

Total Time

22 minutes

Prep Time

10 minutes

Cook Time

12 minutes

Rating

(0)

Ingredients

6 small cakes

6 ounces bittersweet chocolate
1/2 cup plus 1 tablespoon unsalted butter
3 large eggs
3 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)
a good pinch of salt
5 tablespoons flour

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Preparation

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Melt chocolate and butter together, ensuring the chocolate is smooth. Set aside to cool slightly.

Step 3

In the bowl of a standing mixer, beat the eggs, yolks, and sugar at medium speed for 5 minutes. Add the vanilla, bourbon (if using), and salt, and mix to combine.

Step 4

Add the flour and mix until the flour is completely incorporated. Add the slightly cooled chocolate and butter, and mix lightly.

Step 5

Fill 6 ramekins (or two oven-safe bowls) halfway and place them on a baking sheet. Bake for 11-12 minutes. The edges should be starting to bake up, but the center should still look underdone. Let the cakes cool for a few minutes, and then serve alone or with basil ice cream.

Chef’s notes

Be careful not to over whip the cream when making ice cream. The cream might take longer to turn to peaks after being blended.

Using 1/4 cup basil results in a milder flavor, while 1/3 cup offers a stronger basil taste.

If you own a Pullman pan, it works nicely to freeze the ice cream in, otherwise, a 9 x 5 loaf pan is sufficient.

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Chocolate Pudding Cakes with No-Churn Basil Ice Cream

Ingredients

Preparation

Step 1

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Chef’s notes

More recipes by Sarah Kieffer