Okay, warm chocolate pudding cakes are seriously one of the best things I have ever tasted in my life. For real. If you are a diehard chocolate lover, you really need to make this dessert.
I made these chocolate pudding cakes for the first time during some snow days I had years ago. On snow days, I always love to make new meals or treats. I found this recipe in a cookbook, Scharrfen Berger “The Essence of Chocolate” cookbook. These warm chocolate pudding cakes are rich and chocolatey but not too sweet – and they are the ultimate comfort dessert. I hope you enjoy these amazingly scrumdiddlyumptious warm chocolate pudding cakes.
Recipe for Warm Chocolate Pudding Cakes with Whipped Cream & Cacao Nibs
INGREDIENTS
- For preparing ramekins: Unsalted butter, cocoa powder
- 3.5 ounces of 99% unsweetened chocolate, finely chopped
- 1 cup of heavy whipping cream
- 4 Tbsp. of unsalted butter, cut into 1-inch cubes
- 2/3 cup granulated sugar
- 1 Tbsp. cornstarch
- 1/4 tsp. salt 2 eggs
- For topping: 1/2 cup heavy whipping cream, cacao nibs
DIRECTIONS
Adjust oven so that a rack is in the middle position and then preheat to 325 degrees.
Butter 4 – 5 ramekins or oven safe bowls that hold at least 6 ounces. Dust the bottoms and sides of each one generously with cocoa powder, making sure to tap out the loose excess powder.
Put the heavy whipping cream and cubed butter into a medium-sized pan. Place over medium heat and bring to a simmer. Once it simmers, immediately add in the finely chopped chocolate. Remove from heat and allow it to sit for one minute. Then whisk the mixture until the chocolate is completely melted and the mixture is nice and smooth.
In a large bowl, sift the sugar, cornstarch, and salt together. Add in the eggs and whisk. While whisking, add in the melted chocolate and mix until well incorporated. Place a fine mesh strainer over top a 4-cup liquid measuring cup. Pour the mixture through the strainer. You will get about 3 cups of batter in the measuring cup. Pour the batter into the prepared ramekins/oven safe bowls. Place them onto a baking sheet and put into the oven. Cook for 30 – 35 minutes, or until the tops are puffed up and slightly cracked. Allow to cool for 10 – 15 minutes.
While the pudding cakes are cooling, make the whipped cream. Place 1/2 cup of heavy whipping cream into a metal bowl and use an electric hand mixer set on high speed to mix until stiff peaks form. Top each pudding cake with a couple tablespoons of whipped cream and some cacao nibs.
*These are best when warm. If you save them, cover tightly with plastic wrap and store in fridge. Place in microwave for about 25 – 30 seconds before eating.
Recipe Source: The Essence of Chocolate, by John Scharrfenberger and Robert Steinberg
Make It and Bake It with Beth 