I must have picked the best day of the year to make comfort food. Here in Maryland the temperatures are teeth shattering. (Yes, I have been to Chicago in February, and no, I will not do that again!) The air is brisk, the wind is wicked, but the sun is shining beautiful and bright — the kind of day Tess loves. She lays on the couch with her head on a pillow, basking in the warm winter sun.

While today’s post features mini chocolate pudding cakes for upcoming Valentine’s Day, I was actually cooking for From the Chef’s Kitchen, a column I write each month for The Erickson Tribune. I had decided earlier in the week to make a macaroni and cheese recipe using manchego, which I recently discovered and now love. That recipe will come out in March, but here’s a sneak peek:

As for the main attraction: a rich, gooey, chocolate treat, perfect to share with your someone special or with friends. I created the larger recipe, to serve six, for From the Chef’s Kitchen but scaled it down for the blog. Both recipes are available below.

These mini cakes are a cinch to make and can be prepared a day or two ahead of time if you’re planning a larger dinner party or have a busy day. Just prepare the batter and the sugar topping, then cover each ramekin with plastic wrap and store in the refrigerator until just before you serve dinner. Finish the rest of the directions, and by the time dinner is over your dessert will be ready!

Recipe: Mini chocolate pudding cakes
Serves two

1/2 cup devil’s food cake mix (reserve the rest for another time)
2 Tbsp milk
1 Tbsp oil
2 Tbsp granulated sugar
1/2 Tbsp cocoa powder
1/4 boiling water
1 tsp powdered sugar

Preheat oven to 350°F. Grease two 3-inch ramekins. In a large bowl, combine the cake mix, milk, and oil, mixing well. Spoon batter into ramekins, filling them only halfway.

In a small bowl, combine the granulated sugar and cocoa. Spoon mixture over batter in each dish, then shake each one slightly to even out the sugar topping. Place the ramekins into a larger dish to catch any batter that may spill over.

Bring one cup of water to a boil, and pour into each ramekin, covering the sugar mixture. Bake at 350°F for 25 minutes or until the topping is crusted over and hard. A toothpick inserted into the center of each cake will not come out clean.

Remove from oven, sprinkle powdered sugar through a sieve over each cake, and serve immediately. Serve with a scoop of ice cream or whipped cream, if desired.

To serve six, use the following measurements:

2 cups devil’s food cake mix
½ cup milk
3 Tbsp oil
½ cup granulated sugar
2 Tbsp cocoa
1 cup boiling water
1 Tbsp powdered sugar