STEAMED CHOCOLATE PUDDING CAKES
Steps:
- Special equipment: six 6-ounce ramekins
- Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish.
- Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
- In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork.
- Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
- In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions.
- Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes.
- Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.
STEAMED CHOCOLATE PUDDING
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 347 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 435mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
HEAVENLY CHOCOLATE PUDDING
A reader from North Devon shares a recipe that's been a family favourite for over 40 years
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
- Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
- Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
- Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
STEAMED CHOCOLATE PUDDING
Provided by Food Network
Categories dessert
Time P1DT1h50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
- Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.
- For the chocolate terrine:
- Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.
STEAMED CHOCOLATE PUDDING & HARD SAUCE
Who doesn't like chocolate? No one I know..This is a really easy, special holiday treat that everyone loves.
Provided by Gingerbee
Categories Sauces
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- hard Sauce: Chill and serve on top of steamy pudding.
- Cream butter with sugar and egg.
- Mix all dry ingredients and add to butter mixture.
- Add melted chocolate.
- Pour into greased pudding mold.
- Steam in simmering water for 2 1/2 hours.
- This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
STEAMED CHOCOLATE NUT PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter a 6-cup mold.
- Combine chocolate and coffee in a saucepan and place over very low heat until the chocolate has melted. Stir and set aside to cool.
- Cream butter and sugar until light. Stir in the chocolate, then beat in the egg yolks, one at a time. Stir in the vanilla and lemon peel.
- Beat egg whites until stiff but not dry and fold half of them into the chocolate mixture.
- Mix flour and nuts together and fold into the chocolate mixture, then fold in remaining egg whites. Pour the batter into the baking dish. Cover the dish with foil.
- Place the baking dish in another larger pan and add enough boiling water to come at least one-third of the way up the sides of the baking dish. Place in the oven and bake 40 to 50 minutes. Unmold and serve either warm or cold with whipped cream.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 29 milligrams, Sugar 13 grams, TransFat 0 grams
IRISH STEAMED CHOCOLATE PUDDING
I don't know how Irish it is, but I was told it was when I got the recipe, and it is delicious (and much more impressive then green sugar cookies). Don't be intimidated by the old-fashioned two-hour steaming, it's not difficult, just sounds so.
Provided by Kitty Z
Categories Dessert
Time 2h30m
Yield 1 pudding, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Fill the kettle and set it on to boil.
- Melt the chocolate and butter together; set aside.
- Beat the egg whites until foamy, gradually add 1/2 cup sugar (still beating), then beat to soft peaks; set aside.
- Beat the egg yolks, gradually adding the remaining sugar.
- Continue beating until the mixture has about tripled in volume, and the sugar is dissolved. The yolks should look light yellow.
- Add the chocolate mix to the yolks, beating until blended.
- Then add the flour, beating on low speed until thoroughly mixed.
- Fold the mixture into the egg whites.
- When completely mixed, pour into a very well greased 7 cup pudding basin, or a bowl suitable for use on the stove.
- If using the bowl, construct a lid as follows: Cut a piece of wax paper large enough to cover the bowl, with some excess for folding. Fold a one inch pleat in the middle of the wax paper. Do the same with a piece of aluminum foil. Cover the bowl with the wax paper, then with the foil, lining up the pleats. Secure with kitchen twine; cut off any excess.
- You may wish to construct a lifter out of twine, or you can use two spatulas to lift the pudding.
- Pour about two inches of water into a pot large enough to fit your pudding basin. Place the basin inside and cover the pot.
- Keep the water in the pot boiling for about 1 1/2 to 2 hours. (You will need to add more boiling water from the kettle from time to time.).
- The pudding will be firm and cakelike on top when it is finished. If you are not sure, boil it longer, it can't be overdone.
- Once it is ready, let it cool for a few minutes in the basin, then turn it out on a plate.
- You may serve it warm or let it "age" in an airtight container, which will richen the flavor.
Nutrition Facts : Calories 478.5, Fat 37.7, SaturatedFat 22.4, Cholesterol 204.4, Sodium 182.8, Carbohydrate 37.8, Fiber 5.4, Sugar 25.6, Protein 9.4
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.
STEAMED CHOCOLATE-GINGERBREAD PUDDING
Orange zest infuses a steamed chocolate-gingerbread pudding topped with orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 15
Steps:
- Set a steamer insert into a large pot. Set an 8-cup steam pudding mold on steamer insert. Fill pot with enough water to reach halfway up sides of mold. Remove mold, and bring water to a boil.
- Butter mold. Whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves.
- Beat butter, sugar, and orange zest with a mixer on medium speed until pale and fluffy, about 4 minutes. With machine running, add eggs, 1 at a time, beating until combined. Reduce speed to low; mix in flour mixture in 3 additions, alternating with molasses, beginning and ending with flour. Mix in chocolate.
- Evenly spread marmalade in bottom of prepared pudding mold. Pour in batter. Cover mold with lid or a clean kitchen towel secured with kitchen twine. Place mold onto insert set in boiling water. Reduce heat, and simmer. Cover, and steam until a cake tester inserted into center comes out clean, 2 to 2 1/2 hours, checking occasionally to make sure water level is maintained (add hot water as needed).
- Remove mold from steamer, and let cool on a wire rack for 15 minutes. Invert onto a serving plate. Serve warm or at room temperature, with vanilla-bean creme anglaise.
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- Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners.
- Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top.
- Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat.
- Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.
- Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside.
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