• Chocolate Pudding Cake

    Chocolate Pudding Cake

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    This Chocolate Pudding Cake comes straight from the AMERICAN HERITAGE® Chocolate kitchen.

    ingredients
    • 18oz Finely Grated Chocolate Drink
    • Non-stick spray
    • 12 ounces granulated sugar, plus extra for coating ramekins
    • 18 large eggs, room temperature, separated
    • 1½ teaspoons salt
    • Confectioners’ sugar for dusting
    Step 1

    Melt the finely grated chocolate drink.

    Step 2

    Preheat the oven to 350°F. Spray 4-ounce ramekins with non-stick spray, coat with granulated sugar and set aside.

    Step 3

    Whisk egg yolks with granulated sugar until creamy and fluffy. Stir in the American Heritage® Finely Grated Chocolate Drink, and set aside.

    Step 4

    Whisk egg whites with salt until they form soft peaks. Using a rubber spatula, fold egg whites into chocolate mixture,1/3 at a time.

    Step 5

    Transfer cake mixture into ramekins. Arrange ramekins in a half hotel pan. Pour enough hot water into the pan until it comes up 1-inch on the sides of the ramekins.

    Step 6

    Bake until the batter puffs and sets, about 30 minutes. Dust with confectioners’ sugar.
    Serve warm or at room temperature.

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