Outrageous Warm Double-Chocolate Pudding

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Outrageous Warm Double-Chocolate PuddingRecipe
Randy Mayor; Melanie J. Clarke
6 servings


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Custard layer:
1/4 cup sugar
1/4 cup egg substitute
1 cup plus 2 tablespoons evaporated fat-free milk
1 1/2 ounces semisweet baking chocolate (such as Hershey's), chopped
Cooking spray
Cake layer:
3 ounces dark-chocolate candy bar (such as Hershey's), chopped
1/3 cup sugar
1/3 cup egg substitute
1/4 cup applesauce
6 tablespoons frozen fat-free whipped topping, thawed


Preheat oven to 325°.

To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.

To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.

Created date

October 2003

Nutritional Information

Calories 257
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 4.3 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 6.9 g
Carbohydrate 41.1 g
Fiber 1.8 g
Cholesterol 4 mg
Iron 1.1 mg
Sodium 104 mg
Calcium 131 mg