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 CAKES
Steps:
- Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
- Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
- Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
- Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
- Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners' sugar. Serve immediately.
MOLTEN CHOCOLATE CAKE
Here is a can't-fail version of the chef Jean-Georges Vongerichten's warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short - butter, chocolate, eggs, sugar and flour - and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.
Provided by Mark Bittman
Categories quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
- Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
- Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
- When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
- Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 32 grams, Fat 36 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 21 grams, Sodium 77 milligrams, Sugar 28 grams, TransFat 1 gram
MOLTEN CHOCOLATE PUDDINGS
Steps:
- Preheat the oven to 425 degrees F.
- Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
- Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
- Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.
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
CHOCOLATE MOLTEN CAKES
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page's favorite dessert on the menu at La Boucherie. Try it, and you'll understand why.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Grease six 6-oz. ramekins or custard cups with 2 teaspoons butter. Sprinkle sides and bottoms of each ramekin with 1 teaspoon sugar; set aside., In a double boiler or metal bowl over hot water, melt chocolate and remaining butter; stir until smooth. Remove from heat. In a large bowl, beat eggs, egg yolks and remaining sugar until thick and lemon-colored. With a spatula, fold half of the egg mixture into chocolate mixture just until blended. Fold in remaining egg mixture., Transfer to prepared ramekins. Place ramekins on a baking sheet. Bake 17-20 minutes or until a thermometer inserted in the center reads 160° and sides of cakes are set., Remove from oven; let stand for 1 minute. Run a knife around sides of ramekins; invert onto dessert plates. Serve immediately.
Nutrition Facts : Calories 877 calories, Fat 68g fat (39g saturated fat), Cholesterol 359mg cholesterol, Sodium 255mg sodium, Carbohydrate 67g carbohydrate (60g sugars, Fiber 7g fiber), Protein 12g protein.
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
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
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MOLTEN CHOCOLATE CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 35 mins
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MOLTEN CHOCOLATE PUDDING CAKE | CHEW OUT LOUD
From chewoutloud.com
Estimated Reading Time 4 mins
- In a bowl, combine 1/2 cup granulated sugar, flour, 1/4 cup cocoa, baking powder, and salt. Whisk to combine. Stir in milk, butter, and vanilla. Beat until smooth. Pour batter into ungreased 8 or 9 inch square baking pan.
- In a bowl, stir together the remaining 1/4 cup granulated sugar, brown sugar, and remaining 1/4 cup cocoa. Sprinkle mixture even over the batter in pan. Pour the hot coffee over the top; do NOT stir.
- Bake 35-40 minutes or until center is almost set. The top should have formed a nice top crust. However, a toothpick inserted in center should reveal a molten center. Remove from oven, let sit for 15 minutes, and serve warm. Serve with whipped cream or ice cream. Leftovers can be covered and reheated in microwave.
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- Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
- Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
- Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).
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