Mini Dark Chocolate Pudding Cakes

• 1/2 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup half-and-half
• 1/4 cup chocolate-hazelnut spread
• 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1/4 cup Ghirardelli Unsweetened Cocoa Powder
• 3/4 cup boiling water

1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt.
2. Add half-and-half.
3. Whisk until smooth.
4. Stir in chocolate-hazelnut spread and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
5. Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls.
6. Place in a 15x10x1-inch baking pan.
7. Set aside.
8. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli Unsweetened Cocoa Powder.
9. Gradually stir in boiling water.
10. Pour evenly over batter in ramekins.
11. Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean.
12. Centers will indent slightly when done.
13. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.

allpurpose, sugar, baking powder, salt, chocolatehazelnut spread, ghirardelli, ghirardelli, boiling water

Taken from allrecipes.com/recipe/mini-dark-chocolate-pudding-cakes/ (may not work)