GOOEY CHOCOLATE PUDDINGS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
- Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
- So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.
MOLTEN CHOCOLATE PUDDING CAKE
Dense, moist and subtly spicy, this glorious Molten Chocolate Pudding Cake is a snap to make and serves a crowd.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 24 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9-inch baking dish or shallow casserole dish; set aside.
- Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 min. or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
- Bake 1 hour or until cake appears baked in the center. Cool slightly.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MOLTEN CHOCOLATE PUDDING
Make and share this Molten Chocolate Pudding recipe from Food.com.
Provided by mortarandpestle
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins).
- Break 40g of the chocolate into 5g squares and set aside.
- Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
- Place eggs, extra yolks and sugar into a bowl and beat with an electric mixer until pale and fluffy.
- Pour into melted chocolate/butter mic, then add the flour.
- Using a wooden spoon stir until the the mixture is combined.
- Pour evenly into each mould to 3/4 full.
- Push a sqaure of the reserved chocolate into the centre of each pudding.
- Place moulds on a tray and bake in the oven for 9 minutes.
- Remove from oven and stand for 1 minute before inverting on a plate.
- Serve immediatly drizzled with the extra melted chocolate and vanilla icecream.
Nutrition Facts : Calories 454, Fat 38.9, SaturatedFat 23.3, Cholesterol 187.7, Sodium 40.9, Carbohydrate 31.1, Fiber 7, Sugar 11.2, Protein 9.7
MOLTEN CHOCOLATE PUDDING CAKE
I'm making this for the first time this Thanksgiving and I can't wait. It looks delicious and quite easy!!! From Kraft. You can also change the flavor of the cake by using different flavored instant coffees. You will also need to have on hand the extra ingredients to prepare your cake mix depending on the brand you use.
Provided by carolinajen4
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9 inch baking dish. Set aside.
- Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 minute or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
- Bake 1 hour or until cake appears baked in center. Cool slightly.
Nutrition Facts : Calories 254.6, Fat 12, SaturatedFat 4.3, Cholesterol 31.1, Sodium 321.6, Carbohydrate 34.2, Fiber 1.8, Sugar 20.2, Protein 4
MOLTEN TOFFEE PUDDINGS
If you love chocolate fondants, this sticky toffee version hides an irresistible melting centre - serve warm with ice cream
Provided by James Martin
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 8
Steps:
- To make the toffee for the centre, put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved, then turn up the heat and let the toffee bubble for 3 mins until thick. Pour into a bowl and chill for 2 hrs until set.
- Remove the toffee from the fridge. Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. Any remaining toffee can be reheated to make a sauce to serve alongside the puddings.
- Heat oven to 200C/180C fan/gas 6. Generously grease 2 small pudding moulds. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and vanilla, and beat until combined. Add the flour and a pinch of salt. Divide the mixture between the moulds, reserving 2 tbsp. Push a toffee ball into each pudding, and cap off with the remaining mixture. The puddings can be frozen at this point or chilled for 2 hrs.
- Put the puddings on a baking tray and cook in the centre of the oven for 20 mins. Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce, if you like. To cook from frozen, heat oven to 180C/160 fan/gas 4 and cook for 35 mins.
Nutrition Facts : Calories 948 calories, Fat 54 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 86 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
- Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
- Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
- You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
- Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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CHEAT'S MOLTEN CHOCOLATE PUDDINGS - CHOCOLATE RECIPES
From goodhousekeeping.com
Estimated Reading Time 2 minsTotal Time 45 mins
- Preheat oven to 180°C (160°C fan) mark 4 and lightly grease 8 125ml (5fl oz) ramekin dishes (or dariole moulds).
- Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water).
- In a separate bowl, whisk together eggs and sugar using a hand-held electric whisk, until light and fluffy.
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