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How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce
CHOCOLATE CAKE:
2 T Plus 3/4 C sugar
1/4 c Unsifted all-purpose flour
1/4 c Unsweetened cocoa powder
1/4 t Baking powder
6 lg Eggs, at room temperature
PUDDING:
4 c (1 quart) heavy cream
10 lg Egg yolks
3/4 c Sugar
1 1/2 c Semisweet chocolate chips
SAUCE:
1 c (1/2 pint) heavy cream
1 1/2 c (about 8 oz) chopped
-bittersweet chocolate 2 T Grand Marnier or other
-orange-flavored liqueur 1. Day before serving, prepare and assemble Chocolate Cake and Pud-
ding. To prepare Chocolate Cake, grease a 10-inch springform pan; sprinkle inside greased pan with 2 tablespoons sugar. In medium-size bowl, sift together flour, cocoa, and baking powder; set aside. 2. Heat oven to 350F. In large bowl, with electric mixer, beat eggs
and rema@g 3/4 C sugar until double in volume 5 minutes. To prepare cake batter, gently fold flour mixture into egg mixture just until combined. Pour batter into prepared springform pan and bake cake 20 to 25 minutes or until center springs back when gently pressed with fingertip. 3. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and
cool completely on wire rack. 4. To prepare Pudding, in 2-quart saucepan, heat cream to boiling. In
large bowl, with wire whisk, beat egg yolks and sugar until well com- bined. Slowly beat hot cream into yolk mixture and pour all back into saucepan. Cook cream mixture over low heat until pudding coats a spoon. (Do not boil.) Remove pudding from heat and stir in chocolate chips until mixture is smooth. Cool to room temperature. 5. To assemble Chocolate Pudding Cake, cut cake horizontally into 3
equal slices. Line inside of cleaned springform pan with aluminum foil. Place top layer of cake in bottom of springform pan. Pour one-third of pudding over cake layer in pan. Top with middle cake layer and half of remaining pudding. Place bottom cake layer, bottom side up, in pan and top with remaining pudding. Cover loosely with plastic wrap; refrigerate overnight. 6. Heat oven to 300'F. Place springform pan with cake into large
roasting pan and remove plastic wrap. Pour enough boiling water into roasting pan to come half way up side of springform pan. Bake Choco- late Pudding Cake 1 hour or until top of cake is glazed over. 7. Cool cake in pan on wire rack 15 minutes. Cover loosely and
refriger- ate until well chilled. 8. Just before serving, prepare Sauce: In 2-quart saucepan, heat
cream to boiling. Remove pan from heat and stir in chocolate and Grand Marnier until smooth. Strain sauce and keep warm. If desired, prepare Chocolate Curls. 9. To serve, remove side of springform pan and slice cake into wedges;
place each wedge onto dessert plate. Top cake wedges with chocolate sauce and Chocolate Curls, if desired. Making Chocolate Curls Leave block or square of white or semisweet chocolate in warm room (800 to 85'F) for several hours or heat, repeatedly, in microwave oven 7 to 8 seconds just enough to soften chocolate slightly). Place softened square or block against paper towel in one hand; using a sharp vegetable peeler, dig one blade into edge or side of chocolate (depending on how wide you want your curls) and bring peeler towards you; chocolate should come off in curls. If chocolate is too cold it will splinter; if too warm it will not curl. Country Living Holidays/92 Scanned & fixed by Di Pahl &
How To make Chocolate Pudding Cake with Bitterswseet Chocolate Sauce 's Videos
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Decadent Steamed Chocolate Pudding
My Steamed Chocolate Pudding recipe is the best way to get an extremely moist chocolate cake like you'd get in Ireland or England! If you love chocolate desserts, you'll love this. Get the recipe:
My homemade steamed chocolate pudding is dense, rich, and perfect for feeding the whole family — especially if your family is filled with chocolate lovers! I love to top it with a drizzle of homemade chocolate ganache and serve it with a side of vanilla ice cream or whipped cream. I am a sucker for steamed pudding; once you try one, you may never go back to oven-baked cakes!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Recipe:
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Eggless Molten Chocolate Pudding/Hot chocolate cake pudding/one dish dessert????
This is an easy hot chocolate molten pudding cum cake recipe which will be ready in just 30 minutes.The ingredients are easily available in every house hold.This dessert is best when served hot along with icecream.
Maida-1 cup
Cocoa powder-2 tbs
Baking powder-1 tsp
Baking soda-1/2 tsp
Salt-1 tsp
Brown sugar-1/4 cup
Milk-1/2 cup
Melted butter/oil-1/4 cup
Vanilla essence-1 tsp
Chocolate chips
Boiling water-1 1/2 cup
Sugar-3/4 cup
Cocoa powder-4 tbs
Chocolate Brownies - the BEST fudgy brownies of your life!!
If you've ever wondered how to make homemade brownies, just WATCH and see how easy it is. Insane, molten, fudgy chocolate goodness.
Go on, you know you want to!!!
PRINT RECIPE:
MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter