Best 6 Marthas Warm Chocolate Pudding Cakes Recipes

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Chocolate lovers rejoice! Martha's warm chocolate pudding cakes are a delightful treat that will satisfy any sweet tooth. These individual cakes are rich, moist, and have a gooey chocolate center. They are perfect for a special occasion or a simple weeknight dessert. With just a few simple ingredients, you can create these delicious cakes that are sure to impress your family and friends. So preheat your oven and get ready to indulge in the ultimate chocolate experience.

Check out the recipes below so you can choose the best recipe for yourself!

WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE



Warm Chocolate Pudding Cakes with Caramel Sauce image

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

6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
1/3 cup sugar, plus more for ramekins
6 ounces bittersweet chocolate, chopped
2 large eggs plus 2 large egg yolks
1/4 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
Caramel Sauce for Chocolate Pudding Cakes, for serving
Whipped cream, for serving

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

MARTHA'S WARM CHOCOLATE PUDDING CAKES



Martha's Warm Chocolate Pudding Cakes image

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

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)

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 CAKE



Warm Chocolate Pudding Cake image

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

1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
1 cup thawed COOL WHIP Whipped Topping

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

CHOCOLATE PUDDING CAKE II



Chocolate Pudding Cake II image

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

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup packed brown sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

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 CAKE



Warm Chocolate Cake image

I haven't tested this recipe yet, but it's from the Food Network and is supposedly just like the delicious warm chocolate cake served on Royal Caribbean cruise ships!

Provided by coconutcream

Categories     Dessert

Time 37m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour
flour or cocoa, for dusting molds
unsalted butter, for buttering molds

Steps:

  • Preheat oven to 450°F.
  • Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
  • In a small saucepan, bring 2 inches of water to a boil.
  • In a large glass bowl, add butter, chocolate and espresso powder.
  • Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
  • Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
  • In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
  • Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
  • Divide the batter between the molds.
  • Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
  • Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
  • Garnish with sweetened whipped cream and serve warm.

Nutrition Facts : Calories 449.2, Fat 37, SaturatedFat 21.6, Cholesterol 362.2, Sodium 56.4, Carbohydrate 24.2, Sugar 22.6, Protein 6.5

WARM CHOCOLATE PUDDING CAKE



Warm Chocolate Pudding Cake image

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

1/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant coffee
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

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

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
  • Use Good Quality Chocolate: The quality of the chocolate you use will greatly impact the taste of your pudding cakes. Choose a high-quality chocolate with a cocoa content of at least 70%. This will give your cakes a rich and decadent flavor.
  • Don't Overbeat the Batter: Overbeating the batter can make your cakes tough. Mix the ingredients just until they are combined.
  • Bake the Cakes Until They Are Just Set: The cakes are done baking when a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the Cakes Cool Slightly Before Serving: This will help them to set and will make them easier to handle.

Conclusion:

Martha Stewart's Warm Chocolate Pudding Cakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a rich and decadent chocolate flavor, these cakes are sure to be a hit with everyone who tries them. Follow these tips to make sure your cakes turn out perfect every time.

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