CHOCOLATE PUDDING CAKES

Serves: 6

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CHOCOLATE PUDDING CAKES

Ready in: 30 MinTotal time: 30 Min

This sweet and salty caramel corn is very addictive. Use peanut butter pretzels or your favorite pretzel and buy store-bought popcorn for this scrumptious and divine football snack. Makes about 14 cups..

Ingredients

• 2/3 cup (4 5/8 ounces) firmly packed light brown sugar
• 1/4 cup (3/4 ounces) unsweetened, natural cocoa powder, sifted if lumpy
• 1/4 teaspoon table salt
• 3 tablespoons (1 1/2 ounce) unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 3 large eggs, separated
• 1 1/4 cup half & half

Instructions

1. To make the pudding cakes Arrange an oven rack in the center of the oven and heat the oven to 350°F. Arrange six 6-ounce ramekins in a 9x13-inch baking pan.
2. Whisk the sugar, cocoa powder, and salt in a medium bowl until blended. Add the butter, egg yolks, and vanilla and whisk until blended. It will be very thick and pasty. Slowly pour in the half & half, whisking constantly until blended and smooth.
3. Put the egg whites in a medium bowl. Beat with an electric mixer (a hand-held or stand mixer with a wire whisk) on medium speed until the whites begin to foam. Increase the speed to medium-high and beat until the whites hold medium-firm peaks when the beater is lifted 1 to 2 minutes. The tip of the peaks should droop over just slightly. Do not overbeat. Scoop about one-quarter of the whites into the egg yolk mixture and, using a rubber spatula, gently stir until blended. Add the remaining whites and gently fold in until just blended
4. Using a large ladle or a 1-cup metal measuring cup and scooping the batter from the bottom each time, divide the batter evenly between the prepared ramekins. They will be completely full. Pull out the oven rack slightly, and put the baking pan with the ramekins on the rack.
5. Carefully pour very hot tap water into the pan to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are slightly puffed and the tops spring back when gently pressed with a finger, 26 to 28 minutes. Move the pan to a rack and using tongs (wrap tips of tongs with wide rubber bands for a slip-free utensil), carefully transfer the ramekins to another rack. Let cool to room temperature, cover with plastic, and refrigerate for at least 4 hours and up to 2 days before serving

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