chocolate pudding that is soft in the centre?

Question

i need a recipe for an individual chocolate pudding that oozes chocolately stuff when u get to the middle, but is spongey on the outside.
but i have no bars of chocolate here, i do have cocoa powder and plenty of sponge ingredients.

thanks

Answer 1

MOLTEN CHOCOLATE LAVA CAKES

1/2 C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
1/4 C. sugar
2 T. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or sauce of your choice.

Answer 2

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips

Four 6-ounce ramekins or custard cups




1 Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.




2 Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.



3 Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours

Answer 3

See the above top recipe.. ( they didn't read that you have no chocolate and only cocoa.) so subsitute this for chocolate.

Try using a thickening agent with the cocoa and milk or cream to make it richer plus add a little sugar to sweeten up the cocoa. Follow the rest of the recipe after that and make one individual cake ;)

Answer 4

the very easy way of achieving that soft centred sponge is to make up some milk with plenty of coca powder in in it, freeze it in small cubes and then when you cook your small sponges just before you put them in the oven push one of your cubes into each cake and cook as normal,these must be cooked to order hope you get the answer you are looking for

Answer 5

Have a look at http://www.recipezaar.com you can see lots of Pudding recipes and what people have rated them as when they have tried the recipes. Good Luck!

Answer 6

it's not chocolate pudding, it's a chocolate lava cake, close to a flourless chocolate cake.

You need chocolate to make it though, not just cocoa powder.

Answer 7

Hi: I think you are talking about "lava cake". If you search online under that name, there will be plenty of recipes.
Cheers!