MELTING CHOCOLATE PUDDINGS
Older children will love making these posh puddings for the family
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
- Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
- Beat the butter with the sugar using a wooden spoon or electric beaters.
- Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
- Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one - but don't push it right to the bottom.
- Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.
Nutrition Facts : Calories 403 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
EASY CHOCOLATE MOLTEN CAKES
Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre
Provided by Member recipe by fiddid
Categories Dessert
Time 35m
Yield Makes 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
MELTING CHOCOLATE PUDDING
Divine is the only word to describe this recipe, originally from the Morston Hall Hotel in Norfolk, England and since used by Delia Smith. Just imagine mini-chocolate cakes, drizzled with whipped cream, that have a melted-fudge chocolate sauce inside. It's not the easiest of recipes, but worth the effort.
Provided by Sackville
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
- Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
- Make sure the bowl does not touch the water.
- Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
- This should take 6-7 minutes.
- Remove it from the heat and give it a good stir until it is smooth and glossy.
- While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
- Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
- You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
- Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
- Using a large metal spoon, carefully but thoroughly fold everything together.
- Be patient here as careful folding and cutting movements are needed.
- This will take 3-4 minutes.
- Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
- If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
- When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
- Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
- Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
- If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
- Serve straight away, with some chilled cream to pour over.
Nutrition Facts : Calories 467.8, Fat 37.9, SaturatedFat 22.4, Cholesterol 264, Sodium 188.2, Carbohydrate 29.3, Fiber 4.4, Sugar 14.8, Protein 8.9
MELTING CHOCOLATE PUDDINGS
This is DELICIOUS! A fantastic chocoholic recipe courtesy of Delia Smith. Fab for dinner parties or just because you feel like it. Also freezable if you want to make a larger batch. I find this comparable to gü chocolate souffles, which are definitely the most delightful choccie treat ever!
Provided by Wendy-Bob
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
- Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
- While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
- Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
- Put the mixture in well greased ramekins and either --
- -- Cook straight away in the oven for 12 minutes.
- -- Refrigerate and cook later from chilled for 14 minutes.
- -- Freeze and cook when ready from frozen for 15 minutes.
- Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!
Nutrition Facts : Calories 465, Fat 37.7, SaturatedFat 22.3, Cholesterol 253.5, Sodium 187.8, Carbohydrate 29.3, Fiber 4.4, Sugar 14.8, Protein 8.7
MOLTEN CHOCOLATE PUDDINGS
Steps:
- Preheat the oven to 425 degrees F.
- Butter 2 (8-ounce) ovenproof ramekins, and then dust them with cocoa powder, shaking off any excess.
- Melt the chocolate and butter together in a bowl over a pan of gently simmering water. While the chocolate is melting, use an electric whisk or a hand held mixer to beat together the eggs and sugar until pale and thick. Pour the melted chocolate into the egg mixture and gently fold in the flour. Spoon the pudding into the ramekins and bake for 10 minutes.
- Serve the puddings in either the ramekins or turned out onto serving plates. Dust the puddings with cocoa powder and garnish with a dollop of creme fraiche.
WARM CHOCOLATE MELTING CUPS
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.
Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
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