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
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
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
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- 1. Heat oven to 170C. Use extra butter to grease four 150-millilitre heatproof souffle moulds or ramekins, and place on a baking tray. Melt remaining butter and 150 grams of chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat and whisk until smooth.
- 2. Using an electric beater, beat eggs, yolks, sugar and vanilla for two minutes until pale and creamy. Fold in chocolate mixture, then sift flour over the top and fold through.
- 3. Bake for 13-14 minutes until puffed and set on top but still soft in the centre. Invert each mould on to a warm dessert plate, drizzle with cream and scatter with remaining chocolate.
- Tip New York chef Jean-Georges Vongerichten says the best way to serve them is to invert each mould on to a plate, and let sit for about 10 seconds. "Then unmould by lifting up one corner of the mould," he says.
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