Chocolate Pudding Cakes with Caramel Sauce

I guess it’s just as well that my camera’s battery ran out, and I had to take this picture with my phone, and it’s whacked out of focus. Because this picture ultimately represents your googley-eyes after taking one bite of this moist, rich, decadent, pudding-like, moist, rich cake. Googley eyes all rollin’ in the back of your head, I tell you!

When I saw two eggs, plus two egg yolks, I thought I was in deep, puddin’ trouble, but I went with my instincts, and googley-eyes!

It’s best to use ramekins for this, but I don’t own any (yet), so I just used my LARGE muffin tin. Worked just fine.

Martha’s Ingredients
Serves 4

6 Tbsp. cold unsalted butter, cubed, plus more room temperature for ramekins
1/3 c. sugar, plus more for ramekins
6 oz. bittersweet chocolate, chopped
2 large eggs, plus 2 large egg yolks
1/4 c. flour
1/2 tsp. coarse salt
Caramel Sauce
Whipped Cream, for serving

Scrumpdilly’s Veganized Chocolate Pudding Cakes with Caramel Sauce
(adapted from Martha Stewart’s Everyday Food, October 2009)

6 Tbsp. vegan butter, plus more for ramekins
1/3 c. sugar, plus more for ramekins
1 c. bittersweet or semisweet chocolate chips
1/2 c. silken tofu (in tetrapak, firm)
1/4 c. plain, sweetened almond milk
1/4 c. flour
1 tsp. baking powder
Caramel Sauce
Vegan Whipped Cream, for serving

Preheat oven to 350 degrees. Butter four ramekins (or large muffin tins), then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine vegan butter and chocolate. Microwave until melted, about 1 minute. Stir until smooth.

In a blender, food processor, or in a large bowl, combine tofu and almond milk. Blend, process, or beat until combined and smooth, (about 3 minutes using a hand mixer). Add sugar, flour, and baking powder. Beat to combine. Fill each ramekin or muffin tin three-quarters full with batter and refrigerate for 15 minutes.

Bake until center of cake is soft, but not wet when pressed, and edges look cracked, 27-30 minutes. Let cool 5 minutes. If using muffin tin, cool 10-15 minutes, then loosen edges and turn out of pan. Serve cakes warm topped with caramel sauce and whipped cream.

This entry was posted on Thursday, October 29th, 2009 at 11:00 am and is filed under Desserts, Vegan MoFo 2009, Veganizing Marth's Muffin. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.