STEAMED CHOCOLATE PUDDING CAKES
Steps:
- Special equipment: six 6-ounce ramekins
- Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish.
- Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
- In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork.
- Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
- In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions.
- Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes.
- Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.
STEAMED CHOCOLATE PUDDING
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 347 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 435mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
IRISH STEAMED CHOCOLATE PUDDING
I don't know how Irish it is, but I was told it was when I got the recipe, and it is delicious (and much more impressive then green sugar cookies). Don't be intimidated by the old-fashioned two-hour steaming, it's not difficult, just sounds so.
Provided by Kitty Z
Categories Dessert
Time 2h30m
Yield 1 pudding, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fill the kettle and set it on to boil.
- Melt the chocolate and butter together; set aside.
- Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
- Beat the egg yolks, gradually adding the remaining sugar.
- Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
- Add the chocolate mix to the yolks, beating until blended.
- Then add the flour, beating on low speed until thoroughly mixed.
- Fold the mixture into the egg whites.
- When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
- If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
- You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
- Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
- Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
- The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
- Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
- You may serve it warm or let it "age" in an airtight container, which will richen the flavor.
Nutrition Facts : Calories 478.5, Fat 37.7, SaturatedFat 22.4, Cholesterol 204.4, Sodium 182.8, Carbohydrate 37.8, Fiber 5.4, Sugar 25.6, Protein 9.4
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