This archived article was written by: Toby Foster
In the spirit of Halloween, I created a creepy recipe for everyone. I made a variant of chocolate molten cake, but instead of filling them with chocolate sauce, they have a blood-red pudding inside. I used a homemade tapioca pudding, because I liked the lumpy appearance it had. However, any pudding that you can dye red will work.
Because it is so important to keep these cakes in one piece, the tin needs to be greased and floured. This will greatly decrease the chances of them sticking and being ripped opened.
If you decide to use a homemade pudding, I recommend a double boiler unless you are experienced in making pudding.
I made a double batch of pudding, since I love tapioca pudding, and added a table spoon of red dye and about an eighth of a teaspoon of green dye to get a blood red.
• 2 ¾ cups milk
• 1 egg
• 1/3 cup sugar
• 3 tbsp tapioca
• 1 tsp vanilla
In a sauce pan or double boiler, whisk milk and egg together until evenly combined. Stir in tapioca and sugar then let stand for 5 minutes.
Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool for 15 to 20 minutes.
• 18 oz semi-sweet chocolate
• 1 ½ cups butter
• 1 cup flour
• 3 cups powdered sugar
• 5 eggs
• 2 tbsp vanilla extract
Preheat the oven for 350º F. Melt chocolate and butter in a large mixing bowl. Mix together until smooth then stir in flour and sugar. Add eggs and vanilla and mix until smooth. Grease and flour a jumbo muffin tin. In each section add two large spoonfuls of batter followed by a large spoonful of filling and then three more spoonfuls of batter. Bake for 20 to 25 minute. Run a butter knife around the edge of each cake to ensure proper separation from the pan before removing. Sprinkle powdered sugar over the top if desired.