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Outrageous Warm Double-Chocolate Pudding

Randy Mayor; Melanie J. Clarke
Yield 6 servings


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.

Belmont Conference Center, Elkridge, Maryland