I slightly adapted this recipe from Cook's Illustrated magazine. This pudding cake ends up a delicious, messy, gooey, scrumptious cake that you and your family will rave over! Be prepared, as this cake is very rich and will definitely satisfy any chocolate craving.

Hot Fudge Pudding Cake

2/3 cup Dutch-Process Cocoa, divided
1/3 cup firmly-packed brown sugar
3/4 cup (12 tablespoons) granulated sugar, divided
6 tablespoons unsalted butter, cut into pieces
3 ounces bittersweet or semisweet chocolate, chopped into small pieces
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon pure vanilla extract
1/3 cup milk
1/4 teaspoon salt
1 egg
2 teaspoons instant espresso powder
1 cup prepared coffee
1/2 cup water
Vanilla or coffee ice cream (optional)
Whipped Cream (optional)

Preheat oven to 375°F. Adjust the oven rack to the lower middle position. Liberally spray eight (6-ounce) ramekins with nonstick spray and let on a baking sheet or dish.

1. In a small bowl, stir together 1/3 cup cocoa, brown sugar, and 6 tablespoons sugar, making sure all clumps are broken up; set aside.
    
2. In a medium-size bowl, combine remaining 1/3 cup cocoa, butter, and chocolate pieces. Microwave, stopping often to stir, until smoother, approximately 1 to 3 minutes. Set the chocolate mixture aside to cool slightly. Learn different techniques for How To Melt Chocolate.
    
3. In a large bowl, whisk together the remaining 6 tablespoons sugar, flour, baking powder, vanilla extract, milk, salt, and egg. Whisk in the cooled melted chocolate mixture until smooth. Divide the batter evenly among the prepared ramekins (about 1/4 cup per ramekins - depending on size of your ramekins - don't overfill the ramekins) and smooth the tops. Sprinkle approximately 2 tablespoons of the cocoa/sugar mixture over the top of the batter in each ramekin (should cover the batter completely).
    
4. In a small bowl, whisk together the instant coffee, prepared coffee, and water. Heat the coffee mixture in the microwave until hot. Gently spoon approximately 2 to 3 tablespoons of the hot coffee mixture over the top of each ramekin (do not stir).
    
5. Bake for approximately 20 minutes or until the cakes are puffed, bubbling, and starting to pull away from the sides of the ramekins. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten," or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one additional minute and check again. Remove from oven and let the cakes cool for approximately 10 to 15 minutes before serving. NOTE: The cakes will fall (sink) slightly as they cool.

Serve with vanilla or coffee ice cream or whipped cream. NOTE: Leftovers can be reheated, covered with plastic wrap, in a microwave oven.

Makes 6 servings.