Who knew that picking up some Calphalon non-stick frying pans and registering them for their 10-year warranty would get me this great recipe from the Calphalon chef’s! Like many food related companies, they offer recipes on their websites. This showy flourless chocolate pudding cake is decadent and delicious and the best part, it’s sooo easy. So easy that there is no need to include step-by-step directions. You can do this!

strawberries flourless chocolate pudding cake

This is truly one of those “hostess” desserts that you can really make the night of your next dinner party and not get stress out!  All you need is just one bowl, if you not opposed to microwaving, otherwise you can use a Calphalon double-boiler, but you don’t have to. I’m not a huge microwave user, but in this case, it’s perfect! This recipe is so easy that I convinced my friend to make this with her son who loves chocolate. They made this dessert together – some know it as a Lava cake – and her son absolutely loved it and wore it, too! My friend did mentioned that her son was kinda bouncing off the walls, so I wouldn’t recommend it for a dinner-time dessert during week nights.  

I made this for my one-year wedding anniversary for my husband and he loved it too!  Truly a chocolate lovers dessert.

Enjoy.

One Bowl Flourless Chocolate Pudding Cake
Serves 6
A rich chocolate dessert that is so easy to make even non-bakers can make it! Highly recommended.
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Prep Time
10 min
Cook Time
16 min
Total Time
30 min
Prep Time
10 min
Cook Time
16 min
Total Time
30 min
Ingredients
  1. ​4 Tbsp. unsalted butter
  2. 1/2 lb. semisweet chocolate
  3. 1/2 c. sugar (or 1/4 cup)
  4. 3 tsp. cornstarch
  5. 4 eggs
  6. 4 Tbsp. brandy (can substitute amaretto or other liqueur)
Preparing Ramekins
  1. 4 Tbsp. unsalted butter, softened
  2. 4 Tbsp. sugar​
Instructions
  1. ​Preheat oven to 350°F.
  2. In a microwaveable bowl, melt the butter and chocolate for 20-30 seconds, stirring at each interval until melted and smooth. Add the sugar and cornstarch to the chocolate mixture and combine well.
  3. Crack the eggs into the chocolate mixture and whisk all ingredients together. Add the brandy and whisk again until smooth.
  4. Butter the ramekins and coat with sugar. Remove any excess sugar. Fill the ramekins with the chocolate batter leaving about 1/2" from the top.
  5. Place the ramekins on a jelly roll pan or baking sheet and bake in the preheated oven for 14-16 minutes (18-20 minutes at sea-level). The center of the cakes will be slightly sunken.
  6. Carefully invert each ramekin onto a dessert plate.
  7. Serve the cakes while still warm, garnished with freshly whipped cream, vanilla ice cream, strawberries, or other topping.
Notes
  1. Use 2.5 ounce ramekins for 6 servings.
  2. Recipe adapted for high altitude (6,100 feet). For sea-level, bake for 18-20 minutes.
  3. Original recipe and photo from Calphalon.com
  4. A recipe review.
Adapted from Calphalon Chefs
Adapted from Calphalon Chefs
The Paris Bee http://rachelsrecipecollection.com/
ChocolatePuddingCake_NutritionalFacts

Chocolate Pudding Cakes

 

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