Frozen Chocolate Fruit Cake Pudding Recipes

FROZEN CHOCOLATE-MOUSSE TRIFLES

Steps:

• In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
• In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
• Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

FROZEN CHOCOLATE FRUIT CAKE PUDDING

Steps:

• Combine fruit, rind and brandy in a large bowl; mix well.
• Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring daily.
• Line a 17.5cm, 1.75 litre (7 cup) pudding basin with plastic wrap, extending plastic wrap 5cm over edges of basin.
• Melt butter in as medium saucepan, add flour, stir over heat until bubbling.
• Remove from heat; stir in sugar, then milk and half the cream.
• Stir over medium heat until mixture thickens.
• Transfer to a large bowl, stir in spread, spices and yolks.
• Cover the surface of mixture with plastic wrap.
• Refrigerate for for 1 hour.
• Stir in fruit mixture, nuts and chopped chocolate.
• Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold into pudding mixture.
• Spoon mixture into prepared basin, tap basin lightly to remove bubbles.
• Cover with Foil and freeze for 3 hurs, or overnight.
• Turn pudding onto a tray;remove plastic wrap, return pudding to freezer.
• Cut a 35cm circle from a piece of paper to use as a guide; cover paper with plastic wrap.
• Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side down, over pudding.
• Quickly smooth with hands, avoiding deep pleats in the plastic.
• Freeze till firm.
• Peel asway plastic wrap; trim away excess chocolate.
• Serve with a selection of fresh or frozen seasonal fruit if desired.

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper and grease with nonstick cooking spray.
• Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
• Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
• Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
• Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
• In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
• In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
• Fold in the melted chocolate until fully incorporated.
• Add the cream cheese mixture to the pudding mixture and stir until fully combined.
• Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
• Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
• Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
• Fill the pan with the remaining pudding mixture and spread evenly across the top.
• Freeze the cake for at least 4 hours.
• Release the chilled cake from the pan and frost with chocolate frosting.
• Garnish with raspberries, crushed graham crackers, and chocolate shavings.
• Enjoy!

CHOCOLATE PUDDING CAKE II

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.