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Aug 26, 2006 07:41 AM

Individual self saucing chocolate puddings, any ideas for rich, restaurant quality results ??

Hi Hounds,
I have made these recently with a recipe that produced the most tasteless poor textured, gluggy sauced, dry, uninspiring puddings.
The recipe was made up of Self raising flour, cocoa powder,castor sugar, 1 egg, 1/4 cup milk,60gms butter. this was made into a batter, then sprinkled with brown sugar & cocoa and hot water poured over the top. I even used good dutch cocoa.
Why do the resturant ones taste so good... do they have long complicated recipe with better ingredients..methods ??Have any hounds got a good recipe that produces rich, velvety piddings with smooth flowing sauce ??? I am ready to try it out tonight !

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  1. sounds like your talking a molten or lava cake. Either under bake em or ad a nugget of ganache to the center of each.

    1. My tried and true recipe is from Epicurious, molten chocolate cakes with mint sauce. I've never made the mint sauce but I have made these dozens of times, they are dependable and delicious and everyone loves them...serve with high quality vanilla or coffee icecream...yum!

      2 Replies
      1. re: 4chowpups

        Epicurious is a great site yes? Whenever the foodtv site lets me down...epicurious is definitely the place to go. Do you remember the name of your chocolate molten cake recipe?? My kids love them but I've never made them from scratch before.

        1. re: jackackattack

          Hey jackackattack, the link is:

          if I didn't post that right, it is in under molten chocolate cake with mint fudge sauce

      2. This is my can't fail recipe for molten chocolate cakes:

        1 Reply
        1. re: Divamac

          This looks quite similar to the one I stumbled across last night and tried, see m further post below,,your right, it is so complicated mucking around, basically, melt, mix & bake, yum !

        2. I don't think your cake is the popular 'molten chocolate cake' as stated in the previous posts. It is more like a chocolate pudding cake. When baked, the batter separates to form a chocolate cake and a fudgy sauce. Nick Malgieri has a good recipe in his "Chocolate" book:
          Nick Malgieri’s Chocolate Pudding Cake
          CAKE BATTER:
          1 cup all purpose flour
          2 tablespoons Dutch process cocoa powder
          1 1/2 teaspoon baking powder
          1/4 teaspoon salt
          2 tablespoon unsalted butter, softened
          2/3 cup granulated sugar
          1⁄2 cup milk
          1⁄2 cup granulated sugar
          1⁄2 cup light brown sugar
          1⁄2 cup Dutch process cocoa powder
          1⁄2 cup pecan, chopped
          1 1⁄4 cup boiling water
          Preheat oven to 350 degrees.
          Butter and flour a 10 inch round or a 9 inch square cake pan.
          For the cake batter:
          Combine the flour, cocoa powder, baking powder and salt. Sift and set aside.
          Beat together the softened butter and sugar.
          Mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients.
          Spread the batter into the prepared pan.
          For the topping:
          Mix together both sugars, cocoa powder and pecan.
          Scatter this mixture over the batter.
          Pour the boiling water over the topping.
          Place in the preheated oven and bake for about 30 minutes.

          1. This is my recipe for self-saucing chocolate pudding. It's made all in one baking dish so you'd have make some changes if you wanted to serve it in individual dishes. It probably is pretty similar to what you described above (gluggy sauced, etc.) but I think there is room for improvement. Divide batter and dry ingredients among 6 individual ramekins or souffle dishes. Then, instead of pouring hot water over everything, use hot milk (or even 10% cream). Obviously reduce baking time to adjust for smaller dishes. I'd guess 20 to 25 minutes should do it - but you'll have to experiment a bit. I also think that good quality ingredients (good cocoa powder, for instance) would make a difference. Another idea would be to eliminate the cocoa powder that goes into the batter part of the recipe and use melted unsweetened chocolate instead. To sub for 1/4 cup cocoa, I'd guess 1 to 1-1/2 oz. melted unsweetened chocolate. Use the dry cocoa in the topping portion, though.

            Hey - if you do try this, please report on your results. I'm curious to know if this would turn the gluggy dessert into something more worthy!

            1 cup flour
            1-1/2 cups sugar (total amount)
            2 tsp. baking powder
            1/2 cup melted butter
            1/2 cup unsweetened cocoa powder (total amount)
            1/2 cup milk
            1 tsp. vanilla
            1/2 cup chopped walnuts or pecans
            1-3/4 cups hot water

            In an ungreased 9-inch square baking pan, stir together the flour, 3/4 cup of the sugar (Note! This is only half of the total amount of sugar.), and the baking powder. In a small bowl, stir together the melted butter, and 1/4 cup of the cocoa (this is half of the total amount of cocoa). Mix the cocoa mixture into the flour mixture, along with the milk and the vanilla. Stir with a fork until combined.

            In another bowl, stir together the remaining 3/4 cup of the sugar, the remaining 1/4 cup of the cocoa, and the chopped nuts. Sprinkle this mixture over the stuff in the pan - don’t mix it in. Now, carefully, pour the hot water over everything - don't mess with it, don't stir it.

            Bake at 350o F for 40 to 45 minutes, until the top is crusty, but the sauce is bubbly. Serve with whipped cream or vanilla ice cream.

            Makes 6 servings.

            5 Replies
            1. re: Nyleve

              Thanks for that. I did have excellent quality cocoa powder on m last attempts. I Found another recipe last night, it was soooooo easy... and it worked sensationally. I am so pleased as I would have been happy with this served to me at a restaurant. I think what my old recipes problem was, too much dry ingredients.
              I tried this one here, I halved all the quantities to make 4 instead of 7. I think the larger amount of choc and butter made the inside sauce smooth and viscous, not glugged like my old ones...and the icing sugar made the cake part really soft and fine. I didn't even need to pour boiling water over in this method.. I was so wrapped... I am not the whizz in the kitchen, my husband it was so good to have something turn out really nice. I might try your suggestion re adding some finely chopped nuts though, that might just be the icing on the cake so to speak.
              This is the link to the recipe I used.

              1. re: pinktori71

                Ah - I see! You really did want molten chocolate cakes. Sorry - I assumed you meant the kind of recipe I described above. Glad you found what you were looking for. I'm not sure I'd recommend adding chopped nuts to the above recipe, though. But if you try it and it's good, please let us know!

                1. re: Nyleve

                  Oh I wonder if we call them Choc Molten cakes in Australia..
                  I cooked 4 the other night...husband and I ate one each.
                  Re-heated the left over ones the next night...went 30 seconds too long in the microwave...arhghg..turned into cake ! Next time I will only make enough batter for the amount I am gonna cook for consumption that day. Do you know if you can freeze the batter, and then defrost and cook ? I am probably making it more complicated than it needs to be !!

                  1. re: pinktori71

                    I have seen them sold frozen so it must be possible. You can easily hold them for a day in the fridge. Bring to room temp before baking, though. Don't know how you do the frozen ones.

                    1. re: pinktori71

                      I freeze them all the time. Just follow the recipe up until the baking step, then wrap well and freeze the individual ramekins. I put them right in the oven from frozen when I turn on the oven. The preheat time thaws the cakes. If they are just in the fridge, I just bake them a minute or two longer than the recipe calls for.