Pudding:
1 1/2 ounces unsweetened chocolate
1 tablespoon butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup hot coffee
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Sauce:
1 1/4 cups softened powdered sugar
5 tablespoons butter, melted
1 egg
3/4 teaspoon vanilla
1/8 teaspoon salt
1/2 cup whipping cream
Melt chocolate with butter over very low heat; cool. Combine sugar, eggs and vanilla; beat well. Blend in coffee. Sift together dry ingredients; add to sugar mixture. Divide batter evenly among eight buttered six ounce custard cups. Cover each tightly with aluminum foil. Place cups in pan with at least 1 inch sides; fill with 1/2 inch very hot water. Cover pan tightly with aluminum foil. Bake at 350 degrees for 45 minutes. Cool; un-mold. Serve warm with sauce:
Sauce:
Combine all ingredients except whipping cream; mix well. Beat cream until thickened. Fold in sugar mixture, mixing until well combined. Makes 8 servings.