WARM CHOCOLATE PUDDING CAKE
Combine cake mix and pudding for our delicious Warm Chocolate Pudding Cake. Watch our video now to learn more.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings, 2/3 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.
- Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.
- Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.)
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.5287 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.989 g, Sugar 0 g, Protein 3 g
MARTHA'S WARM CHOCOLATE PUDDING CAKES
There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
- Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
- In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
- Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
- Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.
WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE
These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
- In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
- Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g
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
WARM CHOCOLATE PUDDING CAKE
Make and share this Warm Chocolate Pudding Cake recipe from Food.com.
Provided by Moroccan Mama
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. Spray a 9-inch square baking pan with nonstick spray.
- Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
- Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
- Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.
Nutrition Facts : Calories 140.6, Fat 2.2, SaturatedFat 1.4, Cholesterol 4.1, Sodium 191.8, Carbohydrate 31.4, Fiber 1.9, Sugar 25.4, Protein 1.9
CHOCOLATE PUDDING CAKE III
A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream. Try mint chocolate chips for a change.
Provided by CAROLMAROL68
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
- Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 25.3 g, Cholesterol 0.6 mg, Fat 4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 125.1 mg, Sugar 19 g
WARM CHOCOLATE PUDDING CAKES (OAMC)
The most amazing dessert I have ever had. Made by Emeril!**a little update-I normally have to cook mine for a few minutes longer than Emeril states, also I have made this up until baking and kept in the freezer for 2 weeks then baked**
Provided by anme7039
Categories Dessert
Time 30m
Yield 2 cakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
- In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
- When ready to serve, preheat oven to 375°F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
- Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).
Nutrition Facts : Calories 467.4, Fat 37, SaturatedFat 22.4, Cholesterol 143.9, Sodium 91.1, Carbohydrate 37.2, Fiber 5.5, Sugar 19.3, Protein 8.5
WARM CHOCOLATE PUDDING CAKES
Make and share this Warm Chocolate Pudding Cakes recipe from Food.com.
Provided by carmellatte101
Categories Dessert
Time 35m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
- Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
- Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.
Nutrition Facts : Calories 182.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 0.1, Sodium 368.9, Carbohydrate 38.6, Fiber 2.1, Sugar 20, Protein 3.2
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
WARM CHOCOLATE PUDDING CAKE
I got this recipe from Emeril, it may seem like alot of work but you will never try anything like this anywhere it is delicous and addicting. You can double the recipe as much as you'd like, I just prepare ahead of time and then bake when ready. Well worth it!!!!!!
Provided by CampingQueen
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Lightly butter 2 ramekins (small baking cups) with 1 tsp of butter and set aside In top of double broiler place semi-sweet and unsweetend chocolate and stir occasionally until melted Remove from heat and stir in 3 tbsp butter and sugar until smooth With mixer add egg, flour, baking powder and cocoa mix at medium-high speed until pale and very thick, about 5 min.
- Place mixture in ramekins, filling about half-full.
- Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375F, place on middle shelf and bake until edges are set but centers are still shiny, about 10 or 11 min Serve in ramekins or invert onto plate garnish with whipped cream or ice cream and dust with cocoa powder.
Nutrition Facts : Calories 465.9, Fat 36.8, SaturatedFat 22.2, Cholesterol 156.6, Sodium 90.3, Carbohydrate 37, Fiber 5.5, Sugar 19.4, Protein 8.4
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HOT CHOCOLATE PUDDING CAKES RECIPE - OWEN KENWORTHY
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5/5 Total Time 40 mins
- Preheat the oven to 425°. Brush eight 6-ounce ramekins with melted butter and dust with cocoa powder. In a microwave-safe bowl, melt the chocolate with the 1 1/2 sticks of butter at high power in 30-second bursts. Whisk until smooth.
- In a bowl, whisk the egg yolks with the sugar until thick. Whisk in the chocolate mixture and flour. In a clean bowl, using a handheld electric mixer, beat the egg whites with the salt at high speed until soft peaks form. Beat one-third of the egg whites into the chocolate batter. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Divide the batter among the ramekins, filling them two-thirds full. Arrange the ramekins on a sturdy baking sheet.
- Bake the cakes in the center of the oven until the tops and sides are set but the centers are still soft, 15 minutes. Let stand for 30 seconds, then run the tip of a knife around the rims and invert the cakes onto plates. Serve with crème fraîche and pistachios.
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