Okay, to be truthful these are more like Espresso Pudding Cakes. I only say that because you don’t get the traditional flavor of tiramisu from them. Yes, you have the cocoa powder and the espresso, but, you don’t have the mascarpone. It’s all good though, they are delicious nonetheless.
I began by making the batter for the cake portion. In a microwave safe bowl I combined a stick of unsalted butter (which I cut into small pieces) with whole milk. I microwaved it in 30-second intervals until the butter had melted. I then added in sugar, vanilla extract and salt and whisked until the batter was smooth. I then added in flour and baking powder and continued whisking until the batter was smooth once again. Next, I divided the batter among 6 ramekins that I lightly sprayed with cooking spray and placed on a baking sheet. It came out to about 1/2 cup of batter for each ramekin.
I then topped the cake batter with a mixture of sugar, brown sugar, cocoa powder and espresso powder. It seems like a lot, but trust me you want to use all of the mixture up.
And finally, I poured about 3 tablespoons of hot water (I used boiled water as opposed to hot tap water) into each ramekin.
I baked the cakes in a 350 F preheated oven for about 25 minutes; until a cake tester inserted in the middle came out clean. Once out of the oven I brushed each cake with Kahlua and then sprinkled them with confectioners’ sugar and cocoa power.
After letting them rest for about 30 minutes it was time to try one. As you will see the “pudding” settles to the bottom while baking and you get a nice amount of it with each spoonful.
Tiramisu Pudding Cakes
1 stick unsalted butter, cut into small pieces
1/2 cup whole milk
1 cup sugar
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups flour
2 teaspoons baking powder
1/4 cup light brown sugar
2 tablespoons unsweetened cocoa powder, plus more for dusting
1 tablespoons instant espresso powder
1 1/4 cups hot water
2 tablespoons coffee liqueur or dark rum (optional)
Confectioners’ sugar, for dusting
Preheat the oven to 350 F. Lightly butter each ramekin and place on a baking sheet.
Put the butter and milk in medium microwave-safe bowl and microwave in 30-second intervals until the butter has melted. Add 1/2 cup sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and continue whisking until smooth. Divide among the ramekins.
Combine the remaining 1/2 cup sugar, along with the brown sugar, cocoa powder and espresso powder in small bowl and sprinkle over the batter. Pour the hot water – about 3 tablespoons per ramekin – over the batter. Do not stir.
Bake until a cake tester comes out clean from the center – about 25-30 minutes. Remove from the oven and brush the tops with the liqueur or rum and then lightly dust with cocoa powder and confectioners’ sugar. Let stand 30 minutes before serving.
If you would prefer, you can also make one large pudding cake by using a 2-quart baking dish. The directions and cooking time would be the same.
Recipe from Food Network