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How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce
CHOCOLATE CAKE:
2 T Plus 3/4 C sugar
1/4 c Unsifted all-purpose flour
1/4 c Unsweetened cocoa powder
1/4 t Baking powder
6 lg Eggs, at room temperature
PUDDING:
4 c (1 quart) heavy cream
10 lg Egg yolks
3/4 c Sugar
1 1/2 c Semisweet chocolate chips
SAUCE:
1 c (1/2 pint) heavy cream
1 1/2 c (about 8 oz) chopped
-bittersweet chocolate 2 T Grand Marnier or other
-orange-flavored liqueur 1. Day before serving, prepare and assemble Chocolate Cake and Pud-
ding. To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle inside greased pan with 2 tablespoons sugar. In medium-size bowl, sift together flour, cocoa, and baking powder; set aside. 2. Heat oven to 350F. In large bowl, with electric mixer, beat eggs
and rema@g 3/4 C sugar until double in volume 5 minutes. To prepare cake batter, gently fold flour mixture into egg mixture just until combined. Pour batter into prepared springform pan and bake cake 20 to 25 minutes or until center springs back when gently pressed with fingertip. 3. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and
cool completely on wire rack. 4. To prepare Pudding, in 2-quart saucepan, heat cream to boiling. In
large bowl, with wire whisk, beat egg yolks and sugar until well com- bined. Slowly beat hot cream into yolk mixture and pour all back into saucepan. Cook cream mixture over low heat until pudding coats a spoon. (Do not boil.) Remove pudding from heat and stir in chocolate chips until mixture is smooth. Cool to room temperature. 5. To assemble Chocolate Pudding Cake, cut cake horizontally into 3
equal slices. Line inside of cleaned springform pan with aluminum foil. Place top layer of cake in bottom of springform pan. Pour one-third of pudding over cake layer in pan. Top with middle cake layer and half of remaining pudding. Place bottom cake layer, bottom side up, in pan and top with remaining pudding. Cover loosely with plastic wrap; refrigerate overnight. 6. Heat oven to 300'F. Place springform pan with cake into large
roasting pan and remove plastic wrap. Pour enough boiling water into roasting pan to come half way up side of springform pan. Bake Choco- late Pudding Cake 1 hour or until top of cake is glazed over. 7. Cool cake in pan on wire rack 15 minutes. Cover loosely and
refriger- ate until well chilled. 8. Just before serving, prepare Sauce: In 2-quart saucepan, heat
cream to boiling. Remove pan from heat and stir in chocolate and Grand Marnier until smooth. Strain sauce and keep warm. If desired, prepare Chocolate Curls. 9. To serve, remove side of springform pan and slice cake into wedges;
place each wedge onto dessert plate. Top cake wedges with chocolate sauce and Chocolate Curls, if desired. Making Chocolate Curls Leave block or square of white or semisweet chocolate in warm room (800 to 85'F) for several hours or heat, repeatedly, in microwave oven 7 to 8 seconds just enough to soften chocolate slightly). Place softened square or block against paper towel in one hand; using a sharp vegetable peeler, dig one blade into edge or side of chocolate (depending on how wide you want your curls) and bring peeler towards you; chocolate should come off in curls. If chocolate is too cold it will splinter; if too warm it will not curl. Country Living Holidays/92 Scanned & fixed by Di Pahl &
How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce 's Videos
Steamed Chocolate Pudding | So Rich & Decadent!
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INGREDIENTS
For the chocolate pudding:
• 125g/4½oz soft butter, plus extra for greasing
• 125g/4½oz caster sugar
• 2 large eggs
• 100g/3½ oz self-raising flour*
• 25g/1oz cocoa powder
• ½ teaspoon instant coffee powder
• 1 tsp vanilla extract
For the chocolate sauce:
• 150ml/5fl oz full-fat milk
• 150ml/5fl oz double cream
• 300g/10½oz dark chocolate, broken into pieces
• 1 tsp vanilla extract
NOTES:
1.) NO SELF-RAISING FLOUR?* – use the regular all-purpose flour then add a teaspoon of baking powder
2.) INSTANT COFFEE – enhances and makes the chocolate flavor more stronger! If you like the more darker chocolatey feel, feel free to add just like I did!????
3.) STEAMING – suggested in the original recipe to steam the pudding between 1.5 to 1.75 hours however, I purposed steamed mine for 80 minutes only. While mine sunk a little but I achieved my desired fudgy and gooey texture! Feel free to follow the original suggested steaming time!????
4.) Original recipe and posted here -
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#chocolate #chocolatepudding #recipe
Best regards,
Romel from The Introvert Kitchen
Eggless Molten Chocolate Pudding/Hot chocolate cake pudding/one dish dessert????
This is an easy hot chocolate molten pudding cum cake recipe which will be ready in just 30 minutes.The ingredients are easily available in every house hold.This dessert is best when served hot along with icecream.
Maida-1 cup
Cocoa powder-2 tbs
Baking powder-1 tsp
Baking soda-1/2 tsp
Salt-1 tsp
Brown sugar-1/4 cup
Milk-1/2 cup
Melted butter/oil-1/4 cup
Vanilla essence-1 tsp
Chocolate chips
Boiling water-1 1/2 cup
Sugar-3/4 cup
Cocoa powder-4 tbs
The MOST DELICIOUS CHOCOLATE DESSERT YOU WILL EVER EAT!
Try My Epic Chocolaty Dessert that will satisfy your Cravings. The idea for this Chocolate Dessert came when I was walking around the town, shopping. I went straight back home and made it. It is truly irresistible. Enjoyed this video?? Subscribe to get updates when New Videos are posted.
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INGREDIENTS:
/////CHOCOLATE CAKE & CHOC SAUCE//////
2 Eggs
Half Cup Sugar
Half Cup Melted Butter
1 teaspoon Vanilla Extract
Half Cup Plain Flour/All Purpose Flour with 1 teaspoon baking powder
OR use self raising flour
3 tbsp. of Red Cocoa Powder
Danole Mould or Any other Mould you have
Some Softened Butter and Extra Flour for dusting the Moulds
2 tbsp. Shaved Hazel Nuts
Choc Sauce Ingredients:
Half Cup Milk
100 grams of Milk Chocolate Chunks
/////CHOCOLATE CUSTARD//////
(Chocolate Mixture)
Half Cup Milk
130 Grams of Dark Chocolate
1 tbsp. Cocoa Powder
(Custard)
5 Egg Yolks
3 tbsp. Sugar
2 Cups of Milk
1 teaspoon Vanilla Extract
2 teaspoons of Corn-starch /Corn-flour. Mix it with some water before adding it into the Custard.
////Double Chocolate Cookies////
Search for the Cookies Recipe on My Channel
Cut them into a Circle Shape
Chill the Dessert in the Fridge for 45 minutes at least before serving. Serve with Extra Cookies. ENJOY!
Homemade Chocolate Pudding Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Chocolate Pudding. There is nothing more satisfying than a really good homemade Chocolate Pudding, one with a velvety smooth texture and deep chocolate flavor. This homemade chocolate pudding is quite easy to prepare and what makes it so perfect is that most of the ingredients you will already have in your cupboards.
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No-Bake Chocolate Biscuit Cake Recipe
No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.
To print the recipe check the full recipe on my blog:
#chocolatebiscuitcake #biscuitcake #nobakechocolatecake
0:00 - Intro
0:19 - Crushing biscuits
0:36 - Toast walnuts
0:50 - Cocoa syrup
2:00 -Mix syrup with biscuit mixture
2:35 - Mold size
3:12 - Chocolate ganache
3:47 - Pour ganache over biscuit cake
4:14 - Decorate the cake
4:20 - Enjoying the cake
Ingredients
Makes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
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MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter