A delicious Hot Chocolate Pudding Cake, with a warm soft center, in a chocolate cake. Serve as individual servings or one big pudding cake.
Has anyone else noticed the lack of chocolate treats on this blog? You’d think I wasn’t a chocolate lover or something and that, my friends, could not be further from the truth. So I’m setting out to bring a little more chocolate to the Seasons and Suppers landscape, starting with this delicious and decadent Hot Chocolate Pudding Cake.
This dessert is like the little black dress of desserts. It’s always perfect … for any occasion. Bad day and looking slip into a cup of chocolate consolation? It’s perfect. Entertaining a large group and wanting something delicious that everyone will love and can be made ahead and cooked up quickly? It’s perfect. Dessert for two for that special romantic dinner? It’s perfect. It’s perfect because you can never go wrong when you put the words hot and chocolate together. (And did I mention it’s gluten-free?)
Cook’s Notes for Hot Chocolate Pudding Cake
As these pudding cakes cool, the will sink in the middle, leaving an obvious spot for a little bit of topping. I’ve served this dessert with both ice cream and whipped cream on top. They are both good. The ice cream is classic, as it melts in with the hot chocolate in a perfect comfort-food sort of way. Vanilla ice cream is great, but if you want to get creative, try a coffee-flavoured ice cream. Top with a little grated chocolate, if you like.
A whipped cream topping is decadent and a tad bit richer. I like to sprinkle with toasted almonds or pecans when using whipped cream, just to ground it a bit.
Hot Chocolate Pudding Cake
- 4 oz unsalted butter cubed
- 6 oz. semisweet or bittersweet chocolate, roughly chopped (somewhere around 70% is good)
- 3 large eggs at room temperature
- 2/3 cup white sugar
- Pinch salt
Preheat the oven to 375° F. (190° C), with rack set in lower third of oven. Set ramekins or baking dishes on a baking sheet. No need to grease.
Put the butter and chocolate in a medium-sized bowl, then set the bowl over a saucepan of barely simmering water. Stir gently until smooth. Remove the bowl from the heat and set aside.
Using an electric mixer or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape (like soft whipped cream). This should take about 5 minutes with an electric mixer, or longer if doing by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible.
Divide the batter into the baking dishes, filling them no more then 3/4 full (They will rise). *Note: If you like, you can cover and refrigerate batter in dishes now to bake later. Note that a cold batter will take longer to cook.
Bake the puddings for about 12 to 20 minutes (depending on size of baking dish) until the puddings are puffed up and the top is crusted and deeply cracked. A toothpick inserted into the centre will come out with some soft chocolate attached.
Serving and Storage: These can be served immediately, or you can let cool, cover, and keep at room temperature for up to a day. You can also refrigerate the batter before baking and then bring them to room temperature before baking.