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Molten Chocolate Pudding Cake
Date added: November 17, 2007
This is a warm dessert. Overbaking dries the pudding and makes it more like a cake. Reduce baking time if there is no chocolate sauce in the pudding.
- Servings: 12 change
- Calories per serving: 229
- Prep time: 20
- Cook time: 8
Ingredients
- 1 cup butter, unsalted
- 1 cup dark chocoalte, chopped
- 1 1/2 cup sugar
- 6 eggs, whole
- 1 cup cocoa powder
Recipe Method
1. Preheat the oven to 350F. Grease and line the bottom of 12-hole muffine tin. Bring chopped chocoalte and butter into a bowl, place over a pot of boiling water. Stir until chocoalte and butter are melted.
2. Bring sugar and eggs into a mixing bowl, whip it until light and fluffy. Fold in sieved flour and mix until well blended.
3. And then add flour mixture into the chocolate mixture. Mix it until well combined. Pour it onto the prepared muffin tin. Wrap them with cling film. Freeze for 2 hours.
4. Remove them from the freezer, place them at lower rack of the oven. Bake at 350F for 8-10 minutes. Remove from the oven, keep pudding cake in the tin for 5 minutes and take out the pudding from the tin. Serve immediately.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 229 | 11% |
| Fat 18g | 27% |
| Cholesterol 148mg | 49% |
| Sodium 35mg | 1% |
| Carbohydrates 19g | 11% |
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