CHOCOLATE SPONGE PUDDINGS
Provided by Melissa d'Arabian : Food Network
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
- In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
- In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
- When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.
THE REAL NO-GUILT CHOCOLATE PUDDING
In my journey to applying the 90/10 (okay 80/20) rule to my food ethic - that is, 90 percent good for you and 10 percent ... not so much - I'm always on a quest to find dessert holy grails. If I'm going to indulge in dessert, it better be good. Medjool dates, by themselves, no matter how exponentially sweet, are not going to cut it when I want something velvety, chocolatey and rich.
Provided by FullWell
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 45.5 g, Fat 23.7 g, Fiber 13.7 g, Protein 5.1 g, SaturatedFat 4.1 g, Sodium 16.7 mg, Sugar 24.9 g
OLD-FASHIONED CHOCOLATE PUDDING
One of the nice things about this easy pudding is you don't have to stand and stir it. This is a must for us at Christmas-at Thanksgiving and Easter, too! I also make it into a pie with graham cracker crust that our grandchildren love. -Amber Sampson, Somonauk, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a double boiler or metal bowl over simmering water, heat the milk, butter and chocolate until chocolate is melted (chocolate may appear curdled)., Combine sugar, flour and salt. Sprinkle over chocolate mixture (do not stir). Cover and continue to cook in a double boiler over medium-low heat, 20 minutes. With a wooden spoon, stir until smooth. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and a thermometer reads 160°. Remove from heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes., Cover and refrigerate for 1 hour. If desired, top with whipped cream.
Nutrition Facts : Calories 413 calories, Fat 20g fat (11g saturated fat), Cholesterol 120mg cholesterol, Sodium 254mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
RETRO CHOCOLATE SPONGE PUDDING WITH CHOCOLATE CUSTARD
Wander down memory lane with this chocolate sponge pudding. Warm, fluffy chocolate sponge is served with lashings of rich, creamy chocolate custard
Provided by Good Food team
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 20 x 20cm cake tin with baking parchment. Beat the butter, sugar and a pinch of salt together in a large bowl using an electric whisk for 5 mins until light and fluffy. Add the eggs, one at a time, beating between each addition until incorporated and the mixture is a mousse-like consistency.
- Sieve the flour, baking powder and cocoa over the wet ingredients, then tip in the milk and fold everything together with a spatula until there are no floury streaks remaining.
- Scrape the mixture into the prepared tin and level the surface with the spatula. Bake for 40 mins, then check the sponge is cooked by inserting a skewer into the centre. If it comes out with any sticky cake mixture attached, return the sponge to the oven for another 5-10 mins and check again. Leave to cool slightly in the tin. To freeze, leave to cool completely, then wrap well and freeze for up to two months. Defrost at room temperature, then reheat as stated in the tip below.
- Meanwhile, make the custard. Heat the cream and milk in a heavy-based saucepan over a medium heat - don't let it boil. Combine the cornflour, sugar and cocoa in a large bowl, then whisk in the eggs and yolks, one at a time, until you have a smooth paste. When the cream mixture is hot and steaming, pour a splash into the cocoa paste to loosen it, then tip this back into the cream mixture. Reduce the heat to medium-low and cook, stirring continuously until the custard is thick enough to coat the back of a spoon - you should be able to draw a line through the custard on the back of the spoon using your fingertip. Remove from the heat and sieve the custard into a jug to remove any lumps. Cover the surface with a circle of baking parchment to prevent a skin forming. Cut the warm sponge into squares and serve with the custard for pouring over.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
STEAMED CHOCOLATE SPONGE PUDDING
Baked uncovered in the oven with a water bath to keep it moist, this dessert's creamy texture is reminiscent of a rich custard. Beaten egg whites make it lighter and airier than other steamed puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Butter a 5-cup pudding bowl, and set aside.
- Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
- Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
- In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
- Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
- Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
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From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 1 hr 15 minsCategory Chocolate Cake RecipesCalories 844 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a square 20cm cake or brownie tin.
- Beat the butter with an electric hand mixer or in a stand mixer until soft, then add the sugars and beat for 5 minutes until light and fluffy.
- Gradually add the eggs, beating well after each addition. Sift over the flour, baking powder and cocoa, then carefully fold through the mix along with the grated chocolate.
- Add the vanilla extract and enough of the warm milk to create a smooth mixture with a dropping consistency. Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
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