Best Microwave Chocolate Cinnamon Pudding Cakes Recipes

Microwave Chocolate Pudding Cake image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 9 servings

Number Of Ingredients 10

Nonstick cooking spray
3/4 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking soda
Kosher salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
Vanilla ice cream, for serving

Steps:

Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

Microwave Chocolate-Cinnamon Pudding Cakes image

Provided by Melissa Clark

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.