This is the crown jewel of the Golden Dinner Party food in my opinion – Chocolate Pudding Cakes. I don’t know how I lived without this delectable treat. Looking back, I can see the void. :) Now it’s filled and I paying it forward.
Since our guests would be sitting outside in the cold for the meal, I wanted a warm dessert for the finish. PC, my mom’s husband, had a recipe for chocolate served in ramekins hot from the oven and I thought it would fit perfectly. I made a batch to taste test. One batch serves two and I had every intention of tasting just one and saving the other for MJ but that didn’t happen. It was just too good. I did call to tell MJ but my apology wasn’t heartfelt. Haha!
It’s the simplest recipe. High quality chocolate (it does make a difference), chopped and melted, blended with the rest of the recipe and then scooped into buttered ramekins. The little buggers have to chill for at least 3 hours before heating in the oven so the perfect pudding consistency is achieved. It’s so hard to wait but wait you must.
Then, once they are finished in the oven, eat them immediately. Don’t hesitate like I had to for the photo below on the right so the whipping cream wouldn’t melt into a puddle. Eat it while it’s hot. Side note – The cake is entirely edible not hot from the oven. Just saying.
For the party, I made real whipping cream with a nice hint of vanilla to top it off, plus a little cocoa powder for looks. Amazing!
Now after typing this all up, I need to go make some more. Thankfully MJ bought a gallon of whipping cream (for real, we have 3/4th of a gallon in our fridge) so I am ready.
Recipe by Emeril Lagasse
Found by PC
Ingredients
- • 1 1/2 ounces quality semi-sweet chocolate, finely chopped
- • 1/2 ounce unsweetened chocolate, finely chopped
- • 3 Tbsp unsalted butter, softened
- • 3 Tbsp sugar
- • 1 large egg
- • 3 Tbsp all-purpose flour
- • 1/4 tsp baking powder
- • 1/2 Tbsp unsweetened cocoa powder
Instructions
- Using 1 tsp of butter, lightly coat 2 ramekins and set aside.
- In glass bowl atop a pot of boiling water (or in the top of a double boiler), place semi-sweet and unsweetened chocolate. Stir occasionally until melted.
- When completely melted, remove from heat and stir in 3 Tbsp of butter and sugar. Stir until smooth.
- Add in egg, flour, baking powder and cocoa.
- Using an electric mixer, beat at medium-high speed until the mix is pale and very thick, about 5 minutes.
- Scoop mixture into the prepared ramekins, filling about half full.
- Cover with plastic wrap and freeze for at least 3 hours.
- Preheat the oven to 375F when ready to serve. Place ramekins on the middle shelf of the oven and bake until edges are set but the centers are still shiny, about 10-11 minutes.
- Serve the pudding cakes immediately, either inverted onto plates or serve directly from ramekins. Garnish with whipped cream or ice cream and dust with cocoa powder.
Take care.
I wondered about all the whipping cream in the fridge. The dates didn’t look so good. I thought perhpas yoou big plans for making ice cream!! yum!
I will try again: Perhaps you had big plans for making ice cream!! ( what the heck was that last message.
Haha! You are so funny, Mom. Yes, maybe I will make ice cream. There is a certain berry crisp I’ve had my eye on…… :)
I love the little dishes they were in!! Where did you find those?
Those are ramekins. And I bought mine at Pier One though I think they are available at most places that sell kitchen supplies.