Welcome to KJ.COM

By clicking Submit you verify that you are 21 years of age or older and agree to our cookie policy.

View our cookie policy


Warm Chocolate Puddle Cakes

Warm Chocolate Puddle Cakes

Recipe type: Dessert
Prep Time: 0:15
Cook Time: 0:30
Cuisine: 6

6 Tbsp. unsalted butter
8 oz. semisweet chocolate, chopped
2 large eggs
2 large egg yolks
1⁄3 C. sugar, plus additional sugar
1 Tbsp. coffee liqueur, plus additional liqueur
1⁄3 C. all-purpose flour
1⁄2 C. heavy cream


Preheat the oven to 400°F. Heavily butter and lightly flour six 4-6 oz. ramekins. Knock out the excess flour.

In a double boiler over simmering water, melt the butter and chocolate. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, and the 1⁄3 C. sugar. Stir in the 1 Tbsp. coffee liqueur. Whisk in the chocolate mixture, then fold in the flour. Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until firm at the edges and glossy and barely set in the center, 9 to 11 minutes. Remove from the oven and let cool for 10 minutes in the pan.

In a deep bowl, beat the cream until soft peaks form. Add additional sugar and coffee liqueur to taste.

Run a sharp knife around the edges of the cakes to loosen them. Invert each cake onto one of 6 small plates and top each with a dollop of the whipped cream.

Our Accessibility and Shipping documents have been recently updated.