Best 5 Molten Chocolate Puddings Recipes

MOLTEN CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350°F. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9-inch baking dish or shallow casserole dish; set aside.
• Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 min. or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks.
• Bake 1 hour or until cake appears baked in the center. Cool slightly.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

MOLTEN TOFFEE PUDDINGS

Steps:

• To make the toffee for the centre, put the sugar and cream in a pan over a medium heat, stir until the sugar has dissolved, then turn up the heat and let the toffee bubble for 3 mins until thick. Pour into a bowl and chill for 2 hrs until set.
• Remove the toffee from the fridge. Use a dessertspoon to scoop out 2 walnut-sized pieces, roll into balls and pop back in the fridge until needed. Any remaining toffee can be reheated to make a sauce to serve alongside the puddings.
• Heat oven to 200C/180C fan/gas 6. Generously grease 2 small pudding moulds. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and vanilla, and beat until combined. Add the flour and a pinch of salt. Divide the mixture between the moulds, reserving 2 tbsp. Push a toffee ball into each pudding, and cap off with the remaining mixture. The puddings can be frozen at this point or chilled for 2 hrs.
• Put the puddings on a baking tray and cook in the centre of the oven for 20 mins. Turn the puddings out straight away, serve with ice cream and a little extra reheated toffee sauce, if you like. To cook from frozen, heat oven to 180C/160 fan/gas 4 and cook for 35 mins.

MOLTEN CHOCOLATE PUDDING

Steps:

• Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins).
• Break 40g of the chocolate into 5g squares and set aside.
• Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
• Place eggs, extra yolks and sugar into a bowl and beat with an electric mixer until pale and fluffy.
• Pour into melted chocolate/butter mic, then add the flour.
• Using a wooden spoon stir until the the mixture is combined.
• Pour evenly into each mould to 3/4 full.
• Push a sqaure of the reserved chocolate into the centre of each pudding.
• Place moulds on a tray and bake in the oven for 9 minutes.
• Remove from oven and stand for 1 minute before inverting on a plate.
• Serve immediatly drizzled with the extra melted chocolate and vanilla icecream.

MOLTEN CHOCOLATE PUDDINGS

Steps:

• Preheat the oven to 180°C and grease eight 175ml dariole moulds.
• Break 40g of the NESTLE PLAISTOWE 63% Cocoa Couverture into 5g squares and set aside.
• Place the remaining chocolate with the butter in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water).
• When melted, remove from the heat and stir until smooth. Cool slightly.
• Place eggs, extra yolks and sugar in the bowl of an electric mixer and beat until pale and thick.
• Pour in melted chocolate, then add flour. Using a large metal spoon, stir until mixture is well combined.
• Pour evenly into moulds.
• Push a square of reserved chocolate into the centre of each pudding, ensuring it is completely covered.
• Place moulds on a tray and bake in the oven for 9 minutes.
• Remove moulds from the oven and stand for 1 minute before inverting onto serving plates. Serve immediately, drizzled with extra melted chocolate.