Unbelievable Chocolate Pudding Cakes Draft

How I make it

1. Preheat the oven to 350°F (180°C) and grease individual ramekins.

2. Sift the flour, cocoa, salt and sugar straight into a mixer bowl.

3. Whisk the milk, eggs, butter and vanilla, add to the mixer bowl and mix until smooth.

4. Divide among the greased ramekins, filling them halfway.

5. In a separate bowl, mix the brown sugar and cocoa and sprinkle it over the batter in the ramekins.

6. Carefully pour the boiling water over everything. The ramekins will be nearly full.

7. Bake for about 20 minutes, until the cakes feel spongy and spring back when touched.

8. Serve right away with a scoop of ice cream or whipped cream.

What I've learned

• The ramekins are very full once the water goes in, so I set them on a baking sheet ahead of time.
• The same recipe works in one 12x12-inch (30x30 cm) pan; bake about 35 minutes. Not in a springform, and not in foil or silicone pans, which aren't always sturdy enough and the hot liquid can spill on the way to the oven.
• Once the sauce is poured on it looks impossible, but trust it.