Chocolate and ginger baked puddings
These Chocolate and Ginger Baked Puddings blend rich dark chocolate with spicy ginger for a unique dessert experience. Baked in ramekins, they offer a warm, comforting treat perfect for sharing.
Cook time 35 min
Prep time 20 min
Ingredients:
1 cup butter1.25 cups sugar
1 tbsp ginger root
2 eggs
1 cup all-purpose white wheat flour
1/3 cup dry cocoa powder
1/3 cup milk (1% fat)
1 cup dark chocolate
1 cup heavy whipping cream
2 tsp brown sugar
Indulge your taste buds with these luxurious Chocolate and Ginger Baked Puddings. Combining the rich flavors of dark chocolate and a hint of spicy ginger, these warm, comforting desserts are perfect for any chocolate lover. The combination of ginger root and dark chocolate creates a unique taste that's sure to impress at any gathering.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour six ramekins or pudding molds.
- Place dark chocolate and 1/2 cup of the butter in a heatproof bowl.
- Set the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth.
- Remove from heat and let it cool slightly.
- In a large bowl, cream together the remaining butter and the granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is thoroughly incorporated before adding the next.
- Stir in the grated ginger root.
- In a separate bowl, sift together the flour and cocoa powder.
- Gradually fold the dry ingredients into the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Once well-combined, gently fold in the melted chocolate mixture until evenly distributed.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters of the way full.
- Place the ramekins on a baking sheet and bake for about 20-25 minutes, or until the puddings are just set but still slightly soft in the center. A toothpick inserted near the edges should come out clean.
- While the puddings are baking, whip the heavy cream with the brown sugar until soft peaks form.
- Allow the puddings to cool for a few minutes before serving.
- Serve warm, topped with a dollop of sweetened whipped cream.
There you have it—delicious Chocolate and Ginger Baked Puddings that are sure to satisfy any sweet tooth. The blend of dark chocolate and ginger offers a sophisticated twist on your traditional chocolate dessert. Enjoy these warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
Chocolate and ginger baked puddings FAQ:
Bake the Chocolate and Ginger Baked Puddings at 350°F (175°C) for about 20-25 minutes. The puddings should be just set but still slightly soft in the center.
To check for doneness, insert a toothpick near the edges of the puddings. It should come out clean, while the center may still be slightly soft.
Yes, you can substitute dark chocolate with semisweet or bittersweet chocolate. Adjust the sugar accordingly depending on the sweetness of the chocolate used.
Store any leftover puddings in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave before serving.
Yes, you can use ground ginger instead of fresh. Use about 1 teaspoon of ground ginger to replace 1 tablespoon of fresh ginger.
Tips:
- Prep all ingredients before you start cooking to streamline the process.
- For a more intense ginger flavor, you can finely grate the ginger root instead of chopping it.
- Use high-quality dark chocolate for the best results; it will give your puddings a richer flavor.
- Make sure your butter is at room temperature before you start mixing—it will combine more easily with sugar.
- Be careful not to overmix the batter after adding the flour, as this can make the puddings dense.
- For an even more moist texture, cover the baking dish with aluminum foil during the first half of the baking process.
- Serve the puddings warm for the best texture and flavor experience.
Nutrition per serving
10 ServingsCalories 420kcal
Protein 7g
Carbohydrates 50g
Fiber 4.77g
Sugar 33g
Fat 40g
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