Steamed Chocolate Pudding Cakes can be served fresh out of the oven, but we prefer them made ahead and chilled. The first round we always have as dessert after dinner, but leftover cakes are fabulous for breakfast the next day with a hot cup of coffee. We aren’t long on ceremony, so we always eat them right out of the ramekins. Extras are easier to store in the refrigerator this way as well. Making these perfectly right can be tricky. You have to make sure to stir in the whipped egg whites completely, without deflating them too much. Then you have to cook them through without overcooking them. If you overcook them the texture becomes tough, rather than smooth, decadent chocolate, and you get weird bubbles on the top. If done right, however, these are magic.