Warm Chocolate Pudding Cakes Oamc
Indulge in the rich, velvety goodness of Warm Chocolate Pudding Cakes OAMC, a dessert that's as versatile as it is decadent. These melt-in-your-mouth mini cakes boast a gooey chocolate center, achieved by blending bittersweet chocolate and butter for a luscious base. Perfectly portioned in individual ramekins, they’re ideal for dinner parties or quiet evenings at home. What makes this recipe truly special is its OAMC (Once A Month Cooking) feature—prepare the batter ahead, freeze, and bake fresh whenever the craving strikes! With just 15 minutes of prep time and simple baking instructions, these chocolate pudding cakes are an effortless treat that feels gourmet. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream, and watch them vanish in no time! Keywords: warm chocolate pudding cakes, OAMC dessert recipe, gooey molten cakes, make-ahead chocolate dessert.
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 8 ounces Bittersweet chocolate (chopped)
- 4 Eggs
- 0.75 cups Granulated sugar
- 0.5 cups All-purpose flour
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) if baking immediately, or skip this step if freezing for later use.
Grease six 6-ounce ramekins with non-stick cooking spray. Alternatively, you can use butter and lightly dust with flour.
In a medium saucepan over low heat, melt the butter and chopped bittersweet chocolate together, stirring constantly, until smooth and fully combined. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and thick, about 1-2 minutes.
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to combine.
Gently fold in the all-purpose flour, vanilla extract, and salt until just incorporated. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
If freezing for OAMC, cover each ramekin tightly with plastic wrap and aluminum foil. Label with the date and cooking instructions. Freeze for up to 3 months.
If baking immediately, place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center still looks soft and slightly jiggly.
For frozen cakes, remove from the freezer and allow to sit at room temperature for 15 minutes before baking. Preheat the oven to 400°F (200°C) and bake for 15-17 minutes.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 133.0 g | 665% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 232.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 313 mg | 24% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
