DOUBLE CHOCOLATE PUDDING
Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.
Provided by Ina Garten
Categories dessert
Time 55m
Yield 2 or 3 servings
Number Of Ingredients 10
Steps:
- Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
- Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
- Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
DOUBLE CHOCOLATE PUDDING CAKE
Kathleen Gordon makes a crowd-pleasing dessert simple with cake cubes, instant pudding, whipped topping, chocolate syrup and nuts. "It's a surefire way way to satisfy chocolate lovers," remarks the Treadway, Tennessee cook.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16-20 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on wire rack., Meanwhile, prepare pudding according to package directions; pour into a 13x9-in. dish. , Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE CHOCOLATE ORANGE PUDDING CAKE
From "The Best Slowcooker Cookbook Ever". This sounds absolutely great! The title of the recipe makes me think of those chocolate oranges that you find in stores.
Provided by Recipe Junkie
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the flour, granulated sugar, 3 T cocoa, baking powder, and the salt until well blended.
- Stir in the milk, butter, orange zest, and chocolate chips and mix well.
- Turn the batter into a 3 and 1/2 quart electric slow cooker.
- In another bowl, mix together the brown sugar and remaining 1/4 c cocoa until well blended.
- Sprinkle over the batter.
- Gently pour the water evenly over all.
- Do not stir.
- Cover and cook on the high heat setting about 1 and 3/4 to 2 hours or until a tester inserted in the cake comes out clean.
- (Do not cook on the low heat setting for a longer time.).
- Serve warm or at room temperature, topped with whipped cream.
Nutrition Facts : Calories 628.9, Fat 17.3, SaturatedFat 10.5, Cholesterol 27.2, Sodium 425.6, Carbohydrate 120.7, Fiber 4.5, Sugar 88.8, Protein 6.5
CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE
A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
- Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
- Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
- Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
- Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.
Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CANDIED ORANGE CHOCOLATE CAKE
This is wonderful "jazzed-up" box cake. It's an easy way to make a rich cake for a special occasion without having to bake it from scratch. The chocolate and orange are a great flavor combination. Topping it off are sliced almonds.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Sprinkle almonds into a greased and floured 10-in. fluted tube pan; set aside. In a large bowl, combine the cake mix, pudding mix, eggs, milk, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in orange slices., Pour into prepared pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing the cake from pan to a wire rack to cool completely., In a small saucepan, bring glaze ingredients to a boil. Boil for 1 minute, stirring frequently. Remove from the heat; cool for 5 minutes. Drizzle over cake.
Nutrition Facts :
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- Lightly brush a 2-quart baking dish (I used a deep pie dish) with butter and dust the bottom and sides with granulated sugar. Set aside.
- In a medium bowl stir together remaining 1/2 cup granulated sugar and orange zest. Stir until the zest is evenly distributed through the sugar and the sugar is lightly tinted orange and fragrant. Stir in the nutmeg. Add the egg yolks to the orange sugar and whisk vigorously, until the mixture is pale yellow and thickened slightly. I just did this with a whisk by hand for about 5 minutes.
- Stir in the melted chocolate and set aside. The mixture may thicken some after the chocolate is added. That’s alright.
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