Microwave Chocolate Pudding Cake Recipes
QUICK LOW CARB CHOCOLATE PUDDING CAKE IN A MICROWAVE MUG
Blend ingredients and then microwave it for 45 seconds. So fast it is too easy to overcook, so watch for that. Great taste for chocolate or dessert cravings when I'm low carb dieting. I want to try this with almond flour in place of cocoa.
Provided by Romana M.
Categories Dessert
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in blender.
- Blend until smooth.
- Spray a microwaveable coffee mug with nonstick spray.
- Pour blender contents into mug.
- Microwave for 45 seconds (depends on your microwave).
- Enjoy
Nutrition Facts : Calories 231.8, Fat 20.1, SaturatedFat 11.1, Cholesterol 237.4, Sodium 133.1, Carbohydrate 8.1, Fiber 3.6, Sugar 0.7, Protein 9.2
HOT FUDGE PUDDING CAKE (MICROWAVE)
I grew up with a dessert called Hot Fudge Pudding Cake. It was a package mix. This is the closest to the original recipe I've had. Similar to other brownie cakes listed but less ingredients and microwave cooked. One of my all time favorites.
Provided by Northwest Mom
Categories Dessert
Time 24m
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in a glass bowl or 4 cup glass measuring cup.
- Microwave for 4 minutes or until bubbling.
- Combine cake ingredients in a 8 or 9 inch glass cake pan. Stir until smooth.
- Pour liquid topping mixture over cake. Microwave for 9-12 minutes until cake rises to top.
- Serve. Can top with whip cream or ice cream. Love it with vanilla. Enjoy.
MICROWAVE CHOCOLATE-CINNAMON PUDDING CAKES
Provided by Melissa Clark
Categories Cake Microwave Chocolate Dessert Thanksgiving Quick & Easy Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Butter four 8-ounce ramekins. In food processor, finely grind chocolate. Add butter and sugar and process until thoroughly combined. Add flour, 1/4 cup of heavy cream, eggs, vanilla, cinnamon, baking powder, salt, and cloves, and process until smooth.
- Divide mixture evenly among ramekins and cover tightly with plastic wrap. (Batter can be made ahead and regfrigerated in ramekins, covered with plastic wrap, up to 6 hours.)
- Leaving plastic wrap in place, microwave ramekins on high for 1 minute 20 seconds. Remove from microwave and pierce plastic wrap with tip of sharp knife. Cover each ramekin with heavy plate and let stand, steaming, 7 minutes.
- While cakes are steaming, beat remaining 1/2 cup cream in large bowl until foamy and slightly opaque. Add confectioner's sugar and beat until soft peaks form.
- Remove plate and plastic wrap from each ramekin. Invert each cake onto individual serving plate and unmold. Top each with dollop of whipped cream, sprinkle with additional cinnamon, and serve.
MICROWAVE SELF SAUCING CHOCOLATE PUDDING
Make and share this Microwave Self Saucing Chocolate Pudding recipe from Food.com.
Provided by mortarandpestle
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter in a microwave proof dish, melt on high for 1 minute.
- Stir in sifted flour, cocoa, sugar ,milk and vanilla.
- Beat until smooth with a wooden spoon.
- Sprinkle with sifted cocoa & brown sugar.
- Pour over boiling water.
- Cook on high for 12 minutes (watch incase it boils over).
- Let stand 5 minutes before serving.
- Serve with ice cream or cream.
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