Best Chocolate Pudding Cakes Recipes

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE

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.

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES

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.)

MARTHA'S WARM CHOCOLATE PUDDING CAKES

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

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 PUDDING FILLED CUP CAKES

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-MINT PUDDING CAKES

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.

STEAMED CHOCOLATE PUDDING CAKES

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.

CHOCOLATE PUDDING CAKES

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.

CHOCOLATE-PECAN PUDDING CAKES

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.

MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES

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.

WARM CHOCOLATE PUDDING CAKES (OAMC)

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).

MINT CHOCOLATE PUDDING CAKES RECIPE

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

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.)

WARM CHOCOLATE PUDDING CAKES FOR 4

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.)

MINI DARK CHOCOLATE PUDDING CAKES

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.

CHOCOLATE-PECAN PUDDING CAKES RECIPE

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.
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CHERRY CHOCOLATE PUDDING CAKES

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.

MINI DARK CHOCOLATE PUDDING CAKES

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

CHOCOLATE PUDDING CAKES

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.