Best 5 Black Magic Chocolate Pudding Recipes
Dive into the realm of culinary wonders with our exploration of the best recipe for "Black Magic Chocolate Pudding". This decadent and tantalizing dessert promises an enchanting experience, captivating your taste buds with its rich, luxurious texture and symphony of flavors. Embark on a magical journey as we unveil the secrets behind creating this extraordinary pudding, blending the finest ingredients with a touch of mystery. Indulge in the ultimate chocolate fantasy as we guide you through the steps, transforming simple ingredients into an extraordinary dessert that will leave you spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
SO EASY BLACK MAGIC CAKE
My family loves this recipe, it's the best chocolate cake ever!
Provided by Janet Terra-Smith
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 51.3 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 479 mg, Sugar 34.5 g
MAGIC CHOCOLATE BALL RECIPE BY TASTY
Here's what you need: milk chocolate, brownies, assorted berries, ice cream, dark chocolate, heavy cream, 6-inch fillable ornament
Provided by Alvin Zhou
Categories Desserts
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
- Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
- Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
- Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
- Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
- On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
- Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
- Pour the chocolate sauce over the ball in a circular motion.
- Enjoy!
BLACK MAGIC CAKE
Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.
Provided by Marsha
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g
MAGIC CHOCOLATE PUDDING
Light, sticky, chocolate pudding. Very quick and easy to do. Delicious for adults and great fun for the kids to make. Put the sauce on top and when it is baked it becomes a sweet sticky sauce underneath, MAGIC!
Provided by Cheeki_lass
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the Flour, butter, 100g of sugar, cocoa powder and the 2 eggs in a bowl or mixer.
- Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
- Put the cocoa powder in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
- Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
- Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now firm on the top and the sauce will be on the bottom.
- Serve with Custard or Cream. Enjoy!
Nutrition Facts : Calories 509.5, Fat 23.4, SaturatedFat 13.9, Cholesterol 146.4, Sodium 214.8, Carbohydrate 70.8, Fiber 2.1, Sugar 43.9, Protein 7.4
MAGIC PUDDING DESSERT
I haven't tried this yet, but it sounds interesting. Prep time includes the 24 hours to set up in fridge.
Provided by dojemi
Categories Dessert
Time P1D
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
- Place 16 crackers in the bottom of an 8X8 pan.
- Pour half of the pudding mixture on top of the crackers, spreading evenly.
- Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
- Top with the whole container of cool whip.
- Cover with plastic wrap.
- Refrigerate for at least 24 hours.
- Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
- Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.
Nutrition Facts : Calories 158.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 409, Carbohydrate 31.4, Fiber 1.2, Sugar 0.1, Protein 6.4
Tips:
- To ensure a smooth and creamy pudding, make sure to whisk the cornstarch mixture and milk together until completely combined, with no lumps.
- If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
- Be patient while cooking the pudding. It takes time for the cornstarch to thicken the mixture, so don't rush the process.
- For a richer pudding, use heavy cream instead of milk.
- To add a touch of flavor, try adding a teaspoon of vanilla extract or a pinch of salt to the pudding mixture.
Conclusion:
Black magic chocolate pudding is a delicious and decadent dessert that is sure to impress your friends and family. With its rich chocolate flavor and creamy texture, this pudding is perfect for any occasion. Whether you're serving it as a special treat or simply enjoying it as a snack, black magic chocolate pudding is sure to be a hit. So, next time you're looking for a sweet and satisfying dessert, give this recipe a try. You won't be disappointed!
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