Warm Chocolate Pudding Cakes (Oamc) Recipe

Name: Warm Chocolate Pudding Cakes (Oamc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 ounces good quality semisweet chocolate, finely chopped; 1/2 ounce unsweetened chocolate, finely chopped; 1 teaspoon unsalted butter, softened, plus; 3 tablespoons unsalted butter; 3 tablespoons sugar; 1 large egg; 3 tablespoons all-purpose flour; 1/4 teaspoon baking powder; 1/2 tablespoon unsweetened cocoa powder; whipped cream, for garnish; cocoa powder, for garnish

Servings: persons

1 1/2 ounces good quality semisweet chocolate, finely chopped
1/2 ounce unsweetened chocolate, finely chopped
1 teaspoon unsalted butter, softened, plus
3 tablespoons unsalted butter
3 tablespoons sugar
1 large egg
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 tablespoon unsweetened cocoa powder
whipped cream, for garnish
cocoa powder, for garnish

1
Lightly butter 2 ramekins with 1 teaspoon of butter and set aside.
2
In the top of a double boiler place semi-sweet and unsweetened chocolate and stir occasionally until melted. Remove from heat and stir in 3 tablespoons butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With an electric mixer, beat at medium-high speed until pale and very thick, about 5 minutes. Place mixture in prepared ramekins, filling about half-full. Cover with plastic wrap and freeze for at least 3 hours.
3
When ready to serve, preheat oven to 375u00b0F Place ramekins on the middle shelf in the oven and bake until edges are set but centers are still shiny, about 10 or 11 minutes.
4
Invert pudding cakes onto plates and serve immediately, garnished with whipped cream or ice cream, and dust with cocoa powder. (Desserts may also be served directly from ramekins).

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 ounces good quality semisweet chocolate, finely chopped, 1/2 ounce unsweetened chocolate, finely chopped, 1 teaspoon unsalted butter, softened, plus, 3 tablespoons unsalted butter, and more.

Yes, Warm Chocolate Pudding Cakes (Oamc) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Chocolate Pudding Cakes (Oamc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions