Pudding Cakes Rum Lime or Chocolate

http://www.latimes.com/features/food/la-fo-puddcakerec1may17,0,6564208.story

From the Los Angeles Times
Rum and coconut pudding cake

May 17, 2006

Total time: About 55 minutes

Servings: 4 to 6

1/4cup flour

1/2cup sugar

1/4teaspoon sea or kosher salt

1/2cup unsweetened coconut milk

1/4cup freshly squeezed orange juice

1/4cup whole milk

1/4cup dark rum

1/8teaspoon Angostura bitters

2 large eggs, separated

1. Heat the oven to 350 degrees. Combine the flour, sugar
and sea salt in a mixing bowl and stir to mix.

2. Combine the coconut milk, orange juice, milk, rum and
bitters in a 2-cup measuring cup. Add the egg yolks and
whisk or stir to blend. Stir into the dry ingredients and
mix until no lumps remain.

3. Beat the egg whites in a second bowl just until stiff
peaks form. Gently but thoroughly fold into the batter.
Scrape into a soufflé dish or 1-quart casserole. Set the
dish into a large baking dish and pour hot water in to a
depth of about 1 inch.

4. Bake for 50 minutes. Serve warm.

Each of 6 servings: 180 calories; 3 grams protein;
23 grams carbohydrates; 0 fiber; 6 grams fat;
4 grams saturated fat; 72 mg. cholesterol; 77 mg. sodium.
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http://www.latimes.com/features/food/la-fo-puddcakerec2may17,0,6957425.story

From the Los Angeles Times
Key lime pudding cake

May 17, 2006

Total time: About 1 hour

Servings: 4 to 6

1/4cup flour

1/2cup sugar

1/4teaspoon sea or kosher salt

2 large eggs, separated

1 cup whole milk

2 teaspoons freshly grated Key lime zest

1/4cup freshly squeezed Key lime juice (about 6 limes)

1. Heat the oven to 350 degrees. Combine the flour, sugar
and salt in a medium mixing bowl.

2. Beat the egg yolks in a second bowl. Add the milk, lime
zest and juice and stir into the dry ingredients, mixing well
to make a smooth batter.

3. In a clean bowl, whip the egg whites until stiff peaks form.
Using a rubber spatula, gently but thoroughly fold them into
the batter. Transfer to a soufflé dish or 1-quart casserole.
Place in a larger baking dish and pour hot water into the
larger dish to a depth of about 1 inch.

4. Bake 50 minutes. Serve warm or cold, ladling the top
and sauce onto dessert plates.

Each of 6 servings: 135 calories; 4 grams protein;
24 grams carbohydrates; 0 fiber; 3 grams fat;
1 gram saturated fat; 75 mg. cholesterol; 87 mg. sodium.
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http://www.latimes.com/features/food/la-fo-puddcakerec3may17,0,7350642.story

From the Los Angeles Times
Hot fudge pudding cake

May 17, 2006

Total time: 55 minutes

Servings: 8

Note: This is best if you use a top-quality Dutch process
cocoa such as Valrhona, Fauchon or La Maison du Chocolat.

7tablespoons top-quality Dutch-process cocoa, sifted, divided

1/2 cup sugar

1 cup flour

2 teaspoons baking powder

1 teaspoon kosher or sea salt

1/2cup half-and-half

4tablespoons melted unsalted butter

1 cup roughly chopped toasted cashews, pecans or walnuts

3/4 cup packed dark brown sugar

Vanilla ice cream (optional)

1. Heat the oven to 350 degrees. In a mixing bowl,
combine 4 tablespoons of the cocoa with the sugar,
flour, baking powder and salt. Toss with a fork
until well mixed.

2. Stir in the half-and-half and butter and mix well.
Fold in the nuts. Spread the batter evenly into a
9-inch round or square baking dish, smoothing the top.

3. Combine the remaining cocoa with the brown sugar,
mixing well, and distribute evenly over the top of
the batter. Pour 1 3/4 cups hot water evenly over
the top.

4. Bake 45 minutes. Remove the dish to a trivet to cool
slightly and scoop the pudding onto dessert plates, with
or without ice cream.

Each serving: 362 calories; 6 grams protein;
54 grams carbohydrates; 2 grams fiber; 16 grams fat;
7 grams saturated fat; 21 mg. cholesterol; 281 mg. sodium.