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Cappuccino pudding cakes

105

  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 Servings
Cappuccino pudding cakes

Photo by Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 1/4 cup all-purpose flour

  • 2 tbsp instant espresso powder

  • 1 tbsp unsweetened cocoa powder

  • 1/4 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup unsalted butter, melted

  • 1/3 cup granulated sugar

  • 2 eggs

  • 2 tbsp coffee liqueur, optional

  • 2 cups vanilla or coffee ice cream

Instructions

  • PREHEAT oven to 400F. Lightly spray 4 ovenproof teacups with oil and arrange on a baking sheet.

  • STIR flour with espresso, cocoa, baking powder and salt in a medium bowl.

  • WHISK butter with sugar in a medium bowl. Whisk in eggs, then flour mixture, until just combined. Spoon into prepared cups.

  • BAKE in centre of oven until a skewer inserted into centre of cake comes out clean, 15 to 17 min. Drizzle liqueur over warm cakes. Top each with a scoop of vanilla ice cream.


Nutrition (per serving)

Calories 374, Protein 7g, Carbohydrates 40g, Fat 22g, Fibre 1g, Sodium 265mg.

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