Saucy Mocha Pudding Recipes

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CHOCOLATE SELF SAUCING PUDDING



Chocolate Self Saucing Pudding image

Recipe video above. A classic chocolate self saucing pudding! One batter magically transforms into a moist chocolate cake AND a chocolate sauce. The sauce has the consistency of maple syrup - never watery, never gluggy. This is easy and fast to make. Serve it up straight away otherwise the sauce gets absorbed into the cake!

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 40m

Number Of Ingredients 12

1 cup (175g) brown sugar (, loosely packed (Note 1))
1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
1 1/4 cups (315ml) boiling water
1 cup (150g) plain flour ((all purpose flour))
2 1/2 tsp baking powder
1/3 cup (70g) white sugar (, preferably caster/super fine but ordinary ok)
1/4 cup (30g) cocoa powder (, unsweetened (Note 2))
Pinch of salt
1/2 cup (125ml) milk
50 g / 4 1/2 tbsp butter (, melted)
1 egg
1 tsp vanilla extract

Steps:

  • Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection).
  • Grease a 5 - 6 cup baking dish with butter. (Note 3)
  • Topping: Whisk brown sugar and cocoa in a bowl, set aside.
  • Whisk flour, baking powder, caster sugar, cocoa powder and salt in a bowl.
  • In a separate bowl or jug, whisk together the butter and milk, then whisk in the egg and vanilla.
  • Pour the egg mixture into the flour mixture. Mix until combined - it will be a thick batter.
  • Spread into baking dish. Sprinkle with sugar / cocoa mixture. Shake gently to spread out thinly.
  • Carefully pour the hot water over the back of a dessert spoon all over the top of the pudding - see photo in post or video below recipe. (Note 4)
  • Transfer to oven and bake for 30 minutes, or until the top of the cake springs back when poked lightly. The top will be a bit crusty, like the top of brownies.
  • Remove from oven, stand for just a few minutes (no more!), then serve immediately. (Note 5)

Nutrition Facts : ServingSize 103 g, Calories 321 kcal, Carbohydrate 59.7 g, Protein 4.5 g, Fat 8.6 g, SaturatedFat 5.1 g, Cholesterol 47 mg, Sodium 79 mg, Fiber 1.7 g, Sugar 40.6 g, UnsaturatedFat 3.5 g

SAUCY MOCHA PUDDING



Saucy Mocha Pudding image

Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 9 servings.

Number Of Ingredients 14

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
Fresh raspberries and mint, optional

Steps:

  • In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE



Stephan Pyles Chocolate Pudding Cake with Mocha Sauce image

Provided by Food Network

Categories     dessert

Time 4h5m

Yield 8 servings

Number Of Ingredients 25

1 cup cake flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
2 egg yolks
5 tablespoons sugar
5 tablespoons melted unsalted butter, cooled
3 egg whites, room temperature
1/2 teaspoon salt
1/4 teaspoon cream of tartar
5 ounces bittersweet chocolate, chopped
6 egg yolks
2 1/2 cup heavy cream
5 tablespoons sugar
1/2 cup roasted pecans
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons Tia Maria
1 vanilla bean, slit and scraped
2 egg yolks
1/2 cup sugar
2 tablespoons espresso coffee
Whipped cream in pastry bag
Powdered sugar in shaker
1/2 sheet pan with melted chocolate
Espresso powder

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

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