Soft Centred Chocolate Puddings Recipes
SIX MINUTE SOFT CENTRED CHOCOLATE PUDDINGS
Ainsley Harriott says "take them out of the fridge as soon as your guests arrive, so that they return to room temperature, and as you clear the table after the main course, just slip them into the oven for a truly fabulous chocolate treat. You can also use the left over egg whites to make hazelnut meringues. I just put it in small pudding bowls, bake and serve it in them! Saves on the hassle!
Provided by Luschka
Categories Dessert
Time 21m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 230°C/450°F/Gas 8. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt.
- In a separate bowl, whisk the eggs, yolks and sugar until thickened. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in .
- Divide the mixture between six buttered moulds or ramekins. Bake the pudding for 6 minutes until the outside is set but the centre is still soft.
- Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of crème fraiche on top of each pudding and dust with cocoa. Serve immediately.
CHOCOLATE HAZELNUT PUDDINGS
Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. -Donna Childs, New York, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside., In a large bowl, cream butter and 1/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture., Transfer to prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove ramekins from water bath. Cool on a wire rack for 20 minutes., To unmold, run a knife around the rim of each cup and invert onto dessert plates. Serve warm with whipped cream. Sprinkle with additional cinnamon if desired.
Nutrition Facts :
SOFT-CENTERED CHOCOLATE PUDDINGS
Steps:
- 1. Preheat the oven to 400. In a saucepan bring 1/2" water to a simmer. Put the chocolate and butter in a heatproof bowl and set it over the saucepan until the chocolate is melted. Stir; remove from heat. 2. In a small bowl mix the flour and sugar. In a medium bowl, whisk the eggs. Whisk in the flour and sugar, then stir in the melted chocolate until combined. Scrape into four 1-cup ramekins. Bake for about 12 min. until the edges are firm and the center is still runny. serve the puddings, passing crème fraîche at the table.
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