Hot Fudgepudding Cakes-Individual-Cane River

• 2/3 cup Dutch-Processed cocoa
• 6 tbs unsalted butter, cut into 6 pieces
• 2 oz bittersweet or semisweet chocolate, chopped
• 3/4 cup all-purpose flour
• 2 tsp baking powder'1 cup granulated sugar
• 1/3 cup whole milk
• 1 tbs vanilla extract
• 1 large egg yolk
• 1/4 tsp salt
• 1/3 cup packed brown sugar
• 1 1/2 cup weak coffee
• 2 pints vanilla or coffee ice cream

1. Grease eight 6-ounce ramekins and arrange on rimmed baking sheet.
2. Microwave 1/3 cocoa, butter,and chocolate in medium bowl, stirring often,until smooth, 1 to 3 minutes; let cool slightly.
3. In a small bowl, whisk flour, and baking powder together.
4. In a large bowl whisk 2/3 cup granulated sugar,milk, vanilla extract, egg yolk, and salt together until combined. Whisk in cooled chocolate mixture, followed by flour mixture,until just combined, divide batter evenly among prepared ramekins (about 1/4 cups each) and smooth tops. (Ramekins can be covered and refrigerated for up to 1 day)
5. (If refrigerated take ramekins out of refrigerator.
6. Adjust oven rack to lower middle position.
7. Preheat oven 400 degrees)
8. Combine remaining 1/3 cup cocoa, 1/3 cup granulated sugar, brown sugar in a bowl, breaking up clumps with fingers. sprinkle 2 tbs of mixture into each ramekin, followed by 3 tbs of coffee. Bake until cakes are puffed and bubbling, 17 to 20 minutes (do not over bake)
9. Let cakes cool for 15 minutes(cakes will fall slightly) Just before serving, place a small scoop of ice cream on each cake. Serve in ramekins

dutch, butter, chocolate, flour, baking, milk, vanilla, egg yolk, salt, brown sugar, weak coffee, vanilla

Taken from www.epicurious.com/recipes/member/views/hot-fudgepudding-cakes-individual-cane-river-50184590 (may not work)