Warm Chocolate Pudding Cakes

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Spray 8 nonstick muffin cups with vegetable oil spray.
3. 3
   In a small saucepan, combine the sugar and sherry and bring to a boil.
4. 4
   In a food processor, pulse the chocolate chips until chopped.
5. 5
   With the machine on, pour in the sherry syrup and process until the chocolate is melted and smooth.
6. 6
   Blend in the butter a little bit at a time.
7. 7
   Add the eggs 1 at a time and process until blended.
8. 8
   Add the flour and pulse to incorporate.
9. 9
   Spoon the batter into the prepared muffin cups.
10. 10
    Set the muffin pan in a roasting pan filled with 1 inch of warm water.
11. 11
    Bake the cakes for about 20 minutes, until risen around the edges and firm.
12. 12
    Let the cakes cool slightly on a rack.
13. 13
    Invert a baking sheet lined with wax paper over the muffin pan.
14. 14
    Turn the cakes out onto the wax paper.
15. 15
    Using a spatula, transfer the cakes to plates.
16. 16
    Top with ice cream and serve.