HOT CHOCOLATE PUDDING
If you have hot chocolate mix kicking around in your pantry, use some of it to make this easy dessert. Our hot chocolate pudding is topped with whipped cream, butas on the real thingmini marshmallows would be great too!
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 8
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla.
- Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix.
HOT CHOCOLATE PUDDING CAKE A LA MODE
As the cake bakes, the batter separates into 2 layers, a soft pudding on bottom and a cake layer on top.
Provided by RecipeNut
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. You'll need a shallow baking dish.
- Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.
- Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish.
- Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter.
- Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir.
- BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.
Nutrition Facts : Calories 489.5, Fat 20.9, SaturatedFat 12.8, Cholesterol 80.7, Sodium 206.8, Carbohydrate 73.7, Fiber 3.8, Sugar 51.8, Protein 8.3
CHOCOLATE PUDDING CAKE
Provided by Food Network
Categories dessert
Time 6h50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1-tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1-tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook, whisking constantly, until the mixture thickens slightly and reaches 185 degrees F on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2-tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and sides of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. Store leftovers in the refrigerator. Note: It is important that the butter be at room temperature, or it will not blend completely into the chocolate mixture and there will be a small lumps of butter in the cake. You can make this 2 or even 3 days in advance and freeze it. When you need it, unmold it and let it stand at room temperature for 45 minutes so its not freezer cold. Or unmold it and then store in the freezer, whole or cut into portions, for up to 2 months.
CHOCOLATE PUDDING CAKE II
It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
Provided by Carol Irwin Cameron
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g
HOT FUDGE PUDDING CAKE
This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!
Provided by Debbie Clift Russ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
- Stir in milk and butter until smooth.
- Fold in walnuts until just combined.
- Spread batter evenly in the prepared baking pan.
- Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
- Pour hot water over the batter.
- Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
- Best served warm.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g
CHOCOLATE PUDDING CAKE
This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. -Paige Arnette, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 6h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slow cooker. , Cover and cook on low until a toothpick inserted in the center comes out with moist crumbs, 6-8 hours. Serve in bowls with whipped cream or ice cream if desired.
Nutrition Facts : Calories 505 calories, Fat 30g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 449mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE LAVA CAKE A LA MODE
This chocolate cake is all the rage at trendy restaurants. Just crack it open to find a lovely gooey center.
Provided by Miss Erin C.
Categories Dessert
Time 32m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Butter the bottom and sides of 15 4oz ramekins.
- Sprinkle with sugar, tapping to remove extra sugar.
- In double boiler, melt the chocolate and butter.
- Whisk until thoroughly melted.
- In a large bowl whisk together the eggs, sugar and flour until just blended Gradually whisk the chocolate into the egg mixture until combined.
- Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set Remove from oven and serve immediately with ice cream.
Nutrition Facts : Calories 229.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 106.9, Sodium 30.4, Carbohydrate 23.3, Fiber 0.1, Sugar 20.1, Protein 3.1
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- Put the butter and chocolate in a medium-sized bowl, then set the bowl over a saucepan of barely simmering water. Stir gently until smooth. Remove the bowl from the heat and set aside.
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