Gooey Chocolate Pudding Cakes Food

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder.
• Add milk and oil, and vanilla. Stir until well mixed.
• In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Sprinkle over cake batter. DO NOT STIR. Pour hot water over top.
• Bake for 30-35 minutes or until the top looks cooked. Serve warm (with ice cream if desired).

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

GOOEY CHOCOLATE PUDDING CAKES

Steps:

• Preheat oven to 350°F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
• Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
• Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.

GOOEY CHOCOLATE PUDDINGS

Steps:

• Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
• Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I'd leave cooking them until you've finished the main course. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
• So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.

GOOEY CHOCOLATE CAKE

Steps:

• Grease and bottom line a 24cm spring form cake tin. Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.
• Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.
• Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean. Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.
• To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crème fraîche and the zest.
• Spread one half of the cake with all the zesty cream and sandwich together with the other half. Place on a rack with a large plate beneath.
• To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream. Pour over the cake.
• Let excess icing run onto the plate and spoon it back over to fill any gaps. Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.
• Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but it's easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.
• Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out. Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.

WARM CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over batter. Place baking dish on baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.)
• Serve topped with COOL WHIP.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In a large bowl, mix together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt.
• Add in the milk, butter, and vanilla and stir until smooth.
• Pour batter into an ungreased 9 x 9 inch square baking pan.
• Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
• Pour hot water over top; do not stir (I know that it sounds weird, but I promise that it will all work out!).
• Bake 35 to 40 minutes or until center is almost set (you do not want to over cook or it will not have the warm gooey pudding in the bottom).
• Remove cake from oven and let cool for about 15 minutes. When you scoop the cake into serving dishes, be sure to spoon the sauce from the bottom of the pan over the cake. Top with ice cream and hot fudge if desired.

CHOCOLATE PUDDING CAKES

Steps:

• Preheat oven to 350°F. Butter six 1 1/4-cup soufflé dishes or custard cups. Combine butter and 3/4 cup water in heavy large saucepan over high heat. Bring to boil, stirring until butter melts. Remove from heat. Add chocolate, sugar, coffee and salt; stir until chocolate melts and mixture is smooth. Stir in rum and vanilla. Beat eggs in large bowl to blend; gradually whisk in chocolate mixture.
• Divide chocolate mixture among prepared dishes. Bake until edges of cakes crack slightly but center 2 inches remain soft and glossy, about 25 minutes. Serve cakes warm, topped with vanilla ice cream, if desired.