Best Warm Chocolate Pudding Cakes Recipes
WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE
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
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
MARTHA'S WARM CHOCOLATE PUDDING CAKES
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
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.
WARM CHOCOLATE PUDDING CAKES (OAMC)
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
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
Categories Cake Chocolate Dessert Freeze/Chill Valentine's Day Quick & Easy
Yield 2 servings
Number Of Ingredients 10
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
Categories Cake Chocolate Dessert Freeze/Chill Valentine's Day
Yield 4 servings
Number Of Ingredients 10
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.)
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