Chocolate Pudding Cakes with No-Churn Basil Ice Cream
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Rating
0 out of 5 stars
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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
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.
Step 6
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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.
