Soft Centered Chocolate Puddings Food

SIX MINUTE SOFT CENTRED CHOCOLATE PUDDINGS

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.

SOFT CENTRED CHOCOLATE PUDDINGS

Steps:

• Preheat the oven to 230°C.
• Break the chocolate into a heat proof 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 together.
• Divide the mixture between 6 buttered molds or ramekins.
• Bake the puddings for 6 minutes until the outside is set but the centre is soft.
• Turn each pudding on to a plate, then gently lift off the moulds.
• Place a spoonful of creme fraiche on top of each putting and dust with cocoa.
• Serve immediately.

SOFT-CENTERED WARM CHOCOLATE CAKES

Steps:

• Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
• In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
• To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

SUPER FAST AND EASY MICROWAVE CHOCOLATE PUDDING

Steps:

• In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
• Cook on high for 2 minutes, then whisk the mixture.
• Cook on high one more minute at a time, whisking after each minute, until thickened.
• Once it's almost thick, you should go for 15- 30 seconds at a time.
• Allow to cool if you can wait!

SOFT CENTRED CHOCOLATE PUDDING

Steps:

• Preheat oven to 200c.
• Using 1 tablespoon butter, lightly grease four 3/4-cup capacity ovenproof bowls. Sprinkle 1 tablespoon white sugar into each bowl and turn to coat.
• Place chocolate and remaining 100g butter in a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth.
• Remove from heat.
• Using an electric mixer, beat eggs and caster sugar until pale and thick. Add warm chocolate mixture. Sift flour over mixture.
• Stir gently to combine. Pour batter evenly into bowls. Bake for 20 to 25 minutes or until pudding tops are cracked.
• Stand puddings in bowls for 5 minutes. Carefully loosen puddings. Turn onto a plate lined with baking paper. Turn upright onto plates (alternatively, serve in bowls).
• Make chocolate fudge sauce:.
• Combine chocolate and cream in a microwave-safe bowl. Heat, uncovered, on HIGH(100%) for 2 or 3 minutes, stirring with a metal spoon every minutes, or until smooth. Drizzle pudding with warm sauce. Serve and enjoy!