Warm Chocolate Pudding Cakes

• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup sweet sherry
• 4 ounces bittersweet or semisweet chocolate chips (3/4 cup)
• 1 stick (4 ounces) unsalted butter, softened
• 3 large eggs
• 1 tablespoon all-purpose flour
• Vanilla ice cream, for serving

1. Preheat the oven to 350.
2. Spray 8 nonstick muffin cups with vegetable oil spray.
3. In a small saucepan, combine the sugar and sherry and bring to a boil.
4. In a food processor, pulse the chocolate chips until chopped.
5. With the machine on, pour in the sherry syrup and process until the chocolate is melted and smooth.
6. Blend in the butter a little bit at a time.
7. Add the eggs 1 at a time and process until blended.
8. Add the flour and pulse to incorporate.
9. Spoon the batter into the prepared muffin cups.
10. Set the muffin pan in a roasting pan filled with 1 inch of warm water.
11. Bake the cakes for about 20 minutes, until risen around the edges and firm.
12. Let the cakes cool slightly on a rack.
13. Invert a baking sheet lined with wax paper over the muffin pan.
14. Turn the cakes out onto the wax paper.
15. Using a spatula, transfer the cakes to plates.
16. Top with ice cream and serve.

sugar, sweet sherry, bittersweet, unsalted butter, eggs, flour, vanilla ice cream

Taken from www.foodandwine.com/recipes/warm-chocolate-pudding-cakes (may not work)