Best 3 Warm Chocolate Pudding Cakes Recipes
Indulge in the decadence of warm chocolate pudding cakes, a dessert that combines the richness of chocolate with the comforting warmth of a pudding-like center. These individual cakes are perfect for satisfying your sweet cravings and creating a memorable dessert experience. Whether you prefer a classic chocolate flavor or want to experiment with variations like salted caramel or raspberry swirl, this article will guide you through selecting the best recipe for your taste and skill level. Get ready to tantalize your taste buds and create a delightful treat that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
Categories Cake Chocolate Dessert Freeze/Chill Valentine's Day Quick & Easy
Yield 2 servings
Number Of Ingredients 10
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 degrees 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.)
Tips:
- Use high-quality chocolate. The chocolate is the star of the show in this recipe, so it's important to use a good one. Look for a chocolate that is at least 70% cacao.
- Don't overmix the batter. Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
- Let the batter rest for a few minutes before baking. This will allow the flour to absorb the liquid and the cakes will rise more evenly.
- 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 your favorite toppings. Chocolate sauce, whipped cream, or ice cream are all great options.
Conclusion:
These warm chocolate pudding cakes are the perfect dessert for any occasion. They are rich, decadent, and easy to make. With a few simple ingredients, you can have these cakes on the table in no time. So next time you are craving a chocolate fix, give this recipe a try.
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