Outrageous Warm Double-Chocolate Pudding

2 Reviews
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Randy Mayor; Melanie J. Clarke
Yield
6 servings
By Pam Klink and Pam Klink
December 2001
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 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

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Ratings & Reviews

whiskers4469's Review

whiskers4469
July 17, 2010
I thought that the dish was ok... It was very watery which took away from the chocolate flavor and my overall opinion.

greenfield's Review

greenfield
November 24, 2008
I made a few changes to this recipe as I try to avoid using too much sugar! I used agave instead of sugar (less than the 1/4 cup and 1/3 cup listed), I also used skim milk instead of evaporated milk, I used organic, dark baking chocolate for the pudding and dark, high cocoa content chips instead of a Hershey bar. I added a little cinnamon and vanilla to the pudding. Instead of using whipped cream I took a cocoa bean and placed it on top before baking the last time around...it made a nice garnish full of antioxidants! The result is a very rich (my husband and I split one over coffee) but not too sweet chocolate dessert.