Best Chocolate Pudding Cakes Recipes

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WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE



Warm Chocolate Pudding Cakes with Caramel Sauce image

These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 8

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce for Chocolate Pudding Cakes, for serving
Whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
  • In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
  • Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES



Caramel Sauce for Chocolate Pudding Cakes image

Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  • Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
  • Whisk in cream.
  • Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Nutrition Facts : Calories 112 g, Fat 7 g

MARTHA'S WARM CHOCOLATE PUDDING CAKES



Martha's Warm Chocolate Pudding Cakes image

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
  • Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

INDIVIDUAL DARK CHOCOLATE PUDDING CAKES



Individual Dark Chocolate Pudding Cakes image

Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful -- with a bit of chocolate and a bit of vanilla, a little cold and a little heat -- is pure romance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 3

Number Of Ingredients 15

1/2 cup all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1/3 cup sugar
1/4 teaspoon pure vanilla extract
1/4 cup whole milk
1 ounce (about 1/4 cup) white chocolate, chopped into 3/4-inch pieces
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons packed light-brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
3/4 cup boiling water
Vanilla ice cream, for serving

Steps:

  • Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
  • Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
  • Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
  • Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.

CHOCOLATE-MINT PUDDING CAKES



Chocolate-Mint Pudding Cakes image

Provided by Diane Rossen Worthington

Categories     Chocolate     Egg     Herb     Dessert     Bake     Mint     Fall     Winter     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 11

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup baker's sugar (superfine sugar) or regular sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt
Powdered sugar or sweetened cocoa powder
Peppermint stick ice cream or mint chocolate chip ice cream
Fresh mint leaves

Steps:

  • Preheat oven to 375°F. Lightly butter six 3/4-cup ramekins or custard cups. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
  • Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes. Remove cakes from oven; run small knife around each cake to loosen.
  • Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.

CHOCOLATE PUDDING FILLED CUP CAKES



Chocolate pudding filled cup cakes image

I mix and match different cakes with frostings and centers from time to time. This combo is one of my favorites I put together These are decadent. Chocolate pudding filled chocolate cupcakes with chocolate cream cheese frosting. A triple chocolate dream. :) Use your favorite cake mix to make these yummy creations. Most of all....

Provided by Nor Mac

Categories     Puddings

Time 50m

Number Of Ingredients 18

1 box chocolate fudge or devils food cake mix (follow directions on back of box)
PUDDING FILLING
3 Tbsp unsweetened cocoa powder like hershey's etc..)
1 1/3 c milk ( whole milk works best)
1/3 c sugar
1 1/2 tsp butter
1 Tbsp corn starch
2 egg yolks
1 tsp vanilla
1/4 tsp salt
CHOCOLATE CREAM CHEESE FROSTING
1/2 pkg cream cheese (4 ounces)
4 c confection sugar
1 Tbsp chocolate syrup
1/2 c butter
1 1/2 Tbsp milk
1/4 c cocoa powder
NOTE USE FILLING AND FROSTING FOR OTHER FLAVORED CAKE MIXES AS WELL.

Steps:

  • 1. follow direction on cake mix for cupcakes. Make the cupcakes and cool.
  • 2. Make the filling while cupcakes are baking:In a saucepan combine cocoa,cornstarch and sugar. Make sure to eliminate lumps in cocoa before adding milk.heat and stir until thickened. Leave on warm burner
  • 3. beat egg yolks in a bowl. Get a wire whisk. Pour a little chocolate mixture in to the egg yolks,and stir with whisk. Add more,and whisk together well and quickly so you don't cook the egg.
  • 4. Pour egg mixture into chocolate mixture on stove and stir well.cook on medium heat 3 minutes or so. remove from heat,Add butter,salt,and vanilla,and stir until well combined. Pour in to bowl refrigerate covered with plastic wrap set on top of pudding so no skin forms.
  • 5. make the frosting: beat cream cheese until smooth.Add butter and beat some more. add vanilla,and powdered chocolate,and syrup.beat well.Add the sugar a little at a time while beating. Beat until smooth,and add milk to get to the consistency you want.
  • 6. Get the cooled cupcakes,and cooled pudding mixture. Cut a bit out of the top of cupcakes carefully, leaving a small well.Fill hole with pudding and replace cut out piece to top of cupcake,then frost. That is it.

CHOCOLATE PUDDING CAKES



Chocolate Pudding Cakes image

Categories     Cake     Coffee     Rum     Chocolate     Dessert     Bake     Vegetarian     Poker/Game Night     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

1 1/2 cups (3 sticks) butter
3/4 cup water
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 tablespoons instant coffee crystals or granules
Pinch of salt
3 tablespoons dark rum
1 1/2 tablespoons vanilla extract
6 large eggs
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 350°F. Butter six 1 1/4-cup soufflé dishes or custard cups. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
  • Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.

STEAMED CHOCOLATE PUDDING CAKES



Steamed Chocolate Pudding Cakes image

Provided by Daphne Brogdon

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 cup bittersweet chocolate chips
1/4 cup butter, plus for buttering ramekins
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
3 eggs, separated
1/4 cup sugar, plus for dusting ramekins
1/2 cup milk, room temp
Powdered sugar, for garnish
Grated orange zest, for garnish

Steps:

  • Special equipment: six 6-ounce ramekins
  • Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish.
  • Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
  • In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork.
  • Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
  • In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions.
  • Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes.
  • Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.

MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES



Microwave Chocolate-Cinnamon Pudding Cakes image

Provided by Melissa Clark

Categories     Cake     Microwave     Chocolate     Dessert     Thanksgiving     Quick & Easy     Cinnamon     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

4 ounces fine-quality bittersweet chocolate (not unsweetened)
4 tablespoons unsalted butter, cut into pieces
1/4 cup packed dark brown sugar
1 tablespoon all-purpose flour
3/4 cup heavy cream
2 large eggs
1/2 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus additional for garnish
1/4 teaspoon baking powder
Pinch of salt
Small pinch of ground cloves
2 teaspoons confectioner's sugar, or to taste

Steps:

  • Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
  • Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
  • Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
  • While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
  • Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.

CHOCOLATE-PECAN PUDDING CAKES



Chocolate-Pecan Pudding Cakes image

Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups., Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet. , Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 418 calories, Fat 16g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 329mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.

MINT CHOCOLATE PUDDING CAKES RECIPE



MINT CHOCOLATE PUDDING CAKES RECIPE image

Number Of Ingredients 8

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all purpose flour
1 1/4 teaspoons peppermint extract
1/4 teaspoon salt

Steps:

  • 1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly. 2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. 3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes. 4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates. Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

WARM CHOCOLATE PUDDING CAKES (OAMC)



Warm Chocolate Pudding Cakes (Oamc) image

The most amazing dessert I have ever had. Made by Emeril!**a little update-I normally have to cook mine for a few minutes longer than Emeril states, also I have made this up until baking and kept in the freezer for 2 weeks then baked**

Provided by anme7039

Categories     Dessert

Time 30m

Yield 2 cakes, 2 serving(s)

Number Of Ingredients 11

1 1/2 ounces good quality semisweet chocolate, finely chopped
1/2 ounce unsweetened chocolate, finely chopped
1 teaspoon unsalted butter, softened, plus
3 tablespoons unsalted butter
3 tablespoons sugar
1 large egg
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 tablespoon unsweetened cocoa powder
whipped cream, for garnish
cocoa powder, for garnish

Steps:

  • Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
  • In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
  • When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
  • Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).

Nutrition Facts : Calories 467.4, Fat 37, SaturatedFat 22.4, Cholesterol 143.9, Sodium 91.1, Carbohydrate 37.2, Fiber 5.5, Sugar 19.3, Protein 8.5

WARM CHOCOLATE PUDDING CAKES



WARM CHOCOLATE PUDDING CAKES image

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Valentine's Day     Quick & Easy

Yield 2 servings

Number Of Ingredients 10

1 1/2 ounces good quality semi-sweet chocolate, finely chopped
1/2-ounce unsweetened chocolate, finely chopped
3 tablespoons +1 teaspoon unsalted butter, softened
3 tablespoons sugar
1 large egg
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 tablespoon unsweetened cocoa powder
Whipped cream, for garnish
Cocoa powder, for garnish

Steps:

  • • Lightly butter 2 ramekins with 1 teaspoon of butter and set aside. • In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. • Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. • With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. • Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. • When ready to serve, preheat oven to 375 degrees F. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. • Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)

MINI DARK CHOCOLATE PUDDING CAKES



Mini Dark Chocolate Pudding Cakes image

When these mini pudding cakes bake, the chocolate cake layer on the bottom rises to the top and leaves a rich, pudding layer beneath for a delicious, decadent dessert.

Provided by Allrecipes Member

Time 40m

Yield 6

Number Of Ingredients 9

½ cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup half-and-half
¼ cup chocolate-hazelnut spread
½ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
¼ cup Ghirardelli® Unsweetened Cocoa Powder
¾ cup boiling water

Steps:

  • Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.
  • Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
  • Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 11.3 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 194.8 mg, Sugar 36.1 g

WARM CHOCOLATE PUDDING CAKES FOR 4



WARM CHOCOLATE PUDDING CAKES FOR 4 image

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Valentine's Day

Yield 4 servings

Number Of Ingredients 10

3 ounces good quality semi-sweet chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
6 tablespoons + 2 teaspoon unsalted butter, softened
6 tablespoons sugar
2 large egg
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 tablespoon unsweetened cocoa powder
Whipped cream, for garnish
Cocoa powder, for garnish

Steps:

  • • Lightly butter 4 ramekins with 1 teaspoon of butter and set aside. • In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. • Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. • With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. • Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours. • When ready to serve, preheat oven to 375 degrees F. Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes. • Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins.)

CHOCOLATE-PECAN PUDDING CAKES RECIPE



Chocolate-Pecan Pudding Cakes Recipe image

Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."

Provided by @MakeItYours

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
Whipped cream, optional

Steps:

  • In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six greased 6-oz. custard cups.
  • Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet.
  • Bake at 350° for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.
  • Yield: 6 servings.
  • Editor's Note: This recipe does not use eggs.
  • Originally published as Chocolate-Pecan Pudding Cakes in Taste of Home
  • August/September 2007, p24
  • Nutritional Facts
  • serving (1 each) equals 418 calories, 16 g fat (6 g saturated fat), 23 mg cholesterol, 329 mg sodium, 67 g carbohydrate, 3 g fiber, 5 g protein.
  • Print
  • Add to Recipe Box

MINI DARK CHOCOLATE PUDDING CAKES



Mini Dark Chocolate Pudding Cakes image

How to make Mini Dark Chocolate Pudding Cakes

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup half-and-half
1/4 cup chocolate-hazelnut spread
1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1/4 cup Ghirardelli® Unsweetened Cocoa Powder
3/4 cup boiling water
Read more at http://www.ghirardelli.com/recipes-tips/recipes/mini-dark-chocolate-pudding-cakes#byOKPLRCEFUVuFxC.99

Steps:

  • Preheat oven to 350°F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.
  • Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
  • Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.
  • To toast hazelnuts, preheat oven to 350°F. Spread chopped hazelnuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice. Rub off skins with a clean kitchen towel.
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Read more at http://www.ghirardelli.com/recipes-tips/recipes/mini-dark-chocolate-pudding-cakes#byOKPLRCEFUVuFxC.99

CHERRY CHOCOLATE PUDDING CAKES



Cherry Chocolate Pudding Cakes image

I'm so proud of my creation today of these little mini Bundt cakes. I was craving a dessert and pudding sounded good but seemed so plain, just pudding. So I created this super moist cake with a hint of cherry. I must say it is to die for! As I told my family, "I rocked this one!"

Provided by Stacey Lawson

Categories     Cakes

Time 25m

Number Of Ingredients 13

2 c granulated sugar
1 3/4 c all purpose flour, plus 4 teaspoons
3/4 c cocoa
3.9 oz jello instant chocolate pudding
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 c whole milk
3/4 c vegetable oil
1 tsp vanilla extract
1/2 c of each - 1/2 cup water:1/2 cup cherry juice. microwave for 2 minutes to bring to a boil.
1/2 c maraschino cherries, chopped

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl, combine all dry ingredients. Mix to combine.
  • 3. Add all wet ingredients except chopped cherries and mix until smooth.
  • 4. Add cherries and fold into mixture.
  • 5. I used a mini Bundt pan, muffin size. Grease each cup and fill 2/3 full with batter.
  • 6. Bake for 10 minutes or until toothpick comes out clean. Cool on wire rack.
  • 7. Then hold onto your socks when you taste this incredibly moist chocolate cake with the perfect hint of cherry.

CHOCOLATE PUDDING CAKES



Chocolate Pudding Cakes image

-Taste of Home Cooking School

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 15

2/3 cup King Arthur Unbleached All-Purpose Flour
2/3 cup sugar
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
TOPPING:
2/3 cup sugar
1/4 cup baking cocoa
Pinch salt
1 tablespoon instant espresso powder, optional
3/4 cup water
Whipped cream, toasted marshmallows or ice cream

Steps:

  • In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins., For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a baking sheet., Bake at 350° for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream.

Nutrition Facts :

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