Many years ago my sister-in-law, Valerie, shared this recipe with me. Every recipe that Valerie has shared has been just wonderful – she is an amazing cook! For a decadent Christmas dessert, make this up in 3-inch ramekins, sprinkle with cocoa powder and add a few dried cranberries to the top and to the plate for added color.
The trick is to not over bake as it will dry out. The dessert is cake-like on the outside with a hot gooey chocolate center. ****mmmmmm******
1/2 c. sugar
1/2 c. milk
1 tbsp. butter
2 tbsp. cocoa
1 tsp. cream of tartar
1/2 tsp. baking soda
1 c. flour
note: you can replace the cocoa powder with 2 TBLSP of Baker’s chocolate that has been melted. Add the melted chocolate to the combined wet ingredients.
In a mixing bowl, combine all dry ingredients and set aside.
In a large mixing bowl, beat the egg then add the sugar and milk. Add dry ingredients to the wet. Fill greased ramekins 3/4 full and place in a large pyrex baking dish. Add water to the bottom of the pan so that it comes up about 1/2 way up the ramekin. Bake at 350 for 30 minutes. The cake should be springy and the center still gooey. Serve warm topped with Hard Sauce.
ADDENDUM 12-15-11: here are two topping recipes: one with egg, one not.
1 TBSP butter, melted
2/3 cup confectioners' sugar
1 egg - beaten well for 5 minutes
Mix all ingredients together serve on top of the steamed cake.
Hard Sauce: Beat until soft 5 tablespoons butter gradually. 3/4 pound box of 4X confectioners' sugar, beating until blended each time. Add 1/8 teaspoon salt and 1 teaspoon vanilla. When sauce is very smooth chill it thoroughly. Serves 4.