The first time I made this recipe for the kids, it caused serious problems.

Boots was only about a year and a half old, and chocolate tended to cause, er, gastrointestinal disturbances. The next morning, he was taken straight from the bed to the bathtub. Serious diaper explosion.

Gross start aside, this is one of the guy’s favorite desserts, and I can see their point. Disgustingly rich chocolate — the type of richness that’s a little rare in egg-free — and cute little individual portions.

It’s also ridiculously easy to make. You don’t even need a mixer. It doesn’t have to be individual servings — it’s easier to prepare, in fact, if you do it all in one pan. But the guys like having one all their  own, and when you’re giving them a boatload of sugar and chocolate anyway, why not go all the way?

Chocolate pudding cake

Batter

• 2/3 cup flour
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa
• 1/4 tsp. salt
• 1 tsp.  baking powder
• 1 tsp. vanilla
• 3 tbl. melted butter or vegetable oil
• 1/2 c.  water

Topping

• 2/3 c. sugar
• 1/4 c. unsweetened cocoa, natural or Dutch-process
• pinch of salt
• 3/4 c.  hot  water

Combine dry batter ingredients. Beat in the rest and divide between four greased mugs or ramekins (about a quarter cup each) or put in greased 8-inch baking pan.

Combine dry topping ingredients and divide among ramekins. Top each with 3 tbl. hot water. Place mugs on baking sheet, preferably with a rim. It’s likely to boil over. Bake 30 minutes at 350. Top with whipped cream and serve.

Copyright 2008 Debra Legg. All rights reserved.

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