Best 5 Warm Chocolate Pudding Cakes With Caramel Sauce Recipes
When the craving for a warm, gooey, and soul-satisfying dessert hits, nothing beats a molten chocolate pudding cake. These individual cakes are easy to make and can be customized to your liking. Serve them with a scoop of vanilla ice cream, whipped cream, or caramel sauce for an extra decadent treat. With their rich chocolate flavor and velvety texture, these cakes are sure to be a hit with everyone. So gather your ingredients and preheat your oven, it's time to embark on a culinary journey that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
SALTED CARAMEL SAUCE
Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. -Angie Stewart, Memphis, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.
Nutrition Facts :
CARAMEL PUDDING CAKE
This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES
Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
- Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
- Whisk in cream.
- Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Nutrition Facts : Calories 112 g, Fat 7 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
Tips:
- Use good quality chocolate. This will make a big difference in the flavor of your cakes.
- Make sure your butter and eggs are at room temperature. This will help them to incorporate smoothly into the batter.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cakes dry.
- Serve the cakes warm with caramel sauce and a dollop of whipped cream.
Conclusion:
These warm chocolate pudding cakes with caramel sauce are a delicious and easy dessert that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a special dessert, give these cakes a try. You won't be disappointed.
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