April 27, 2012

Chocolate Pudding Cakes



I have a recipe for a lemon pudding cake that is absolutely my favorite dessert in the winter.  While eating it one day I started to think about what it would be like to create a similar dessert using chocolate.  The results are this chocolate pudding cake recipe.  


Although this can be served hot, I actually prefer chilling it in the refrigerator for a few hours before serving.  It is slightly soft in the middle with a light mousse consistency.  I think it tastes better chilled and eaten straight from the ramekin, perhaps because the weather is warmer now.  

Experiments are a great excuse to eat more chocolate.  Experiment to see which version you like the best - hot or cold?  





RECIPE #12 (from 10 Pounds of Chocolate Chips)  

Individual Chocolate Pudding Cakes

1 teaspoon vanilla
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon unsweetened cocoa
1/8 teaspoon salt
1 cup milk
2 egg yolks
3 egg whites, beat stiff with 1/4 cup sugar
1 cup chocolate chips
4 Tablespoons butter

In a bowl over simmering water, melt the chocolate chips with the butter.  Set aside to cool.

In a separate bowl whisk 3 egg whites until stiff.  Add 1/4 cup sugar, one spoonful at a time.

In a different bowl, whisk together flour, cocoa and salt.  

Add 2 egg yolks and 1 teaspoon vanilla to the bowl of melted chocolate.  Alternate adding milk and dry ingredients to the bowl of chocolate.  Mix well.  Carefully fold in the beaten egg whites.

Place 7-8 ramekins in a large baking pan. Pour the mixture into the ramekins filling them about 3/4 full.  Move the pan to the oven and then pour boiling water into the bottom of the baking pan so that it comes up halfway on the outside of each ramekin.

Bake in a 350 degree oven for 20 minutes or until the top of dessert begins to form a crust.

The individual desserts can be removed from the ramekins and tipped over onto a serving plate (the bottom of the cake is now on the top as shown in the picture on the left) 

or the ramekins can be placed in the refrigerator to chill for a few hours before serving (as pictured with the spoon above)

This is a very rich dessert.  Smaller portions are best.  Experiment with different sizes of ramekins to see what size works the best for you.  Adjust the baking time for smaller containers.