Mini Dark Chocolate Pudding Cakes

Directions

1. 1
   Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt.
2. 2
   Add half-and-half.
3. 3
   Whisk until smooth.
4. 4
   Stir in chocolate-hazelnut spread and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
5. 5
   Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls.
6. 6
   Place in a 15x10x1-inch baking pan.
7. 7
   Set aside.
8. 8
   In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli Unsweetened Cocoa Powder.
9. 9
   Gradually stir in boiling water.
10. 10
    Pour evenly over batter in ramekins.
11. 11
    Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean.
12. 12
    Centers will indent slightly when done.
13. 13
    If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.