Baked Chocolate Pudding Recipes

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

Steps:

• Preheat oven to 325 degrees. Butter a 16-ounce souffle dish with half a tablespoon of the butter and line the bottom with waxed paper.
• Cream the remaining butter with the sugar. Melt the chocolate in the top of a double boiler. Stir in the milk, then blend into the butter mixture. Beat in the egg yolk and stir in the vanilla and the flour.
• Beat the egg until softly peaked and fold into the chocolate mixture. Spoon the batter into the prepared dish, put the dish in a pan of boiling water that comes halfway up the sides of the dish, put in the oven and bake about 40 minutes, until the top is firm to the touch.
• Remove from the oven and allow to sit in the warm water for at least 30 minutes. To serve, run a knife around the inside of the baking dish, unmold onto a plate, peel off the waxed paper and spoon the chocolate sauce around the pudding. Serve with whipped cream on the side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
• Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Steps:

• Preheat oven to 325. Lightly butter 2 qt baking dish.
• Into med bowl, sift together cocoa powder and flour. In large bowl, with mixer on on med/hi speed, beat eggs and sugar 5-10 minutes or until very thick and light yellow.
• Reduce speed to low; add vanilla seeds, liqueuer and coca mixture. Mix just until combined. Slowly pour in butter; mix until combined.
• Pour mixture into prepared dish set in a larger baking pan. Add hot tap water to pan to come halfway up side of dish.
• Bake exactly 1 hour. A toothpick inserted 2 inches from side of dish will come out clean, the center will appear very under baked. Cool completely.
• Serve with vanilla ice cream!

Steps:

• 1. Preheat oven to 400* F. Place the chocolate and the butter in a mixing bowl over a pan of simmering water. Do not allow mixing bowl to touch the water as your chocolate will scorch. (You can also use a bain marie or double boiler.) Stir until melted. Remove from heat.
• 2. In another mixing bowl mix the eggs, sugar, water, flour, and vanilla until just mixed. In a thin, steady stream add the melted chocolate/butter mixture. Stir until fully combined.
• 3. Pour mixture into 4 one-cup ramekins. Place on a baking sheet and onto the middle rack in oven.
• 4. Bake 13-15 minutes, or until the edges are fully set. Remove from oven immediately. Dust with powdered sugar. Serve with cream, berries, or ice cream.