Chocolate Pudding Cakes

• 1 1/2 cups (3 sticks) butter
• 3/4 cup water
• 12 ounces semisweet chocolate, chopped
• 1 1/2 cups sugar
• 1 1/2 tablespoons instant coffee crystals or granules
• Pinch of salt
• 3 tablespoons dark rum
• 1 1/2 tablespoons vanilla extract
• 6 large eggs
• Vanilla ice cream (optional)

1. Preheat oven to 350F.
2. Butter six 1 1/4-cup souffle dishes or custard cups.
3. Combine butter and 3/4 cup water in heavy large saucepan over high heat.
4. Bring to boil, stirring until butter melts.
5. Remove from heat.
6. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth.
7. Stir in rum and vanilla.
8. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
9. Divide chocolate mixture among prepared dishes.
10. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes.
11. Serve cakes warm, topped with vanilla ice cream, if desired.

butter, water, chocolate, sugar, instant coffee, salt, dark rum, vanilla, eggs, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/chocolate-pudding-cakes-5815 (may not work)