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    Home » Recipes » Sweet Recipes

    Hot Chocolate Pudding Cake

    Dec 11, 2013 | by Jennifer | Last Updated: Jul 7, 2021

    Jump to Recipe

    A delicious Chocolate Pudding Cake, with a warm soft center, in a chocolate cake. Serve as individual servings or one big pudding cake.

    Hot Chocolate Pudding Cakes

    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

    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.

    Baking time for these pudding will vary based on what you bake it in. If you use a small/medium ramekin, it may take as little as 10 minutes. My cups took exactly 15 minutes. If using a larger bowl, they may need as much as 20 minutes in the oven. Whichever size, just bake them until a crust forms on top that has some deep cracks and a toothpick inserted into the centre comes out with some gooey batter attached.

    You can refrigerate the batter before baking. Let sit at room temperature for a bit before baking and note it may take a few minutes longer to bake if the batter is cold. Eating fresh from the oven is best, but if necessary, you can also bake ahead, let cool, cover and keep at room temperature for several hours or cover and refrigerate. Re-heat for a few minutes or microwave to re-warm. Puddings will puff back up a bit when re-heated.

    Hot Chocolate Pudding Cakes

    hot chocolate pudding cake with ice cream

    Hot Chocolate Pudding Cake

    Delicious and easy, these hot chocolate pudding cakes make a lovely dessert any time of year, but especially during the holidays!
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Servings 5 servings

    Ingredients
     

    • 4 oz unsalted butter, cubed
    • 6 oz. semisweet or bittersweet chocolate, roughly chopped
    • 3 large eggs, at room temperature
    • 2/3 cup white sugar
    • Pinch salt
    Prevent screen from going dark

    Instructions
     

    • 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.

    Nutrition

    Calories: 400kcal | Carbohydrates: 44g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 149mg | Sodium: 43mg | Potassium: 229mg | Fiber: 2g | Sugar: 39g | Vitamin A: 725IU | Calcium: 41mg | Iron: 2.6mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. vildan says

      October 26, 2015 at 2:31 pm

      5 stars
      Another simple and great recipe. My family enjoyed it with vanilla ice cream. Thank you so much Jennifer.

      Reply
      • Jennifer says

        November 03, 2015 at 8:42 am

        Thanks Vildan. One of my favourite chocolate treats :)

        Reply
    2. Susan Townley says

      July 11, 2014 at 7:33 pm

      I tried these for dessert tonight and my husband and I thought they were rich and delicious. Do you think I could keep the other four to share with friends the day after tomorrow? You mentioned in the directions to keep at room temperature for only a day. I was hoping to keep them in the fridge and warm them up again. One thing is for sure, we don't want these to go to waste! Thanks so much for sharing. The fact that the recipe is gluten free is a big plus.

      Reply
      • Jennifer says

        July 11, 2014 at 8:44 pm

        Hi Susan and glad you enjoyed them. I honestly don't know how well they will keep in the fridge for a couple of days (they never last that long around here :) I'd be inclined to freeze them to enjoy yourself sometime later and make a fresh batch for company.

        Reply
    3. raquel gomez says

      July 02, 2014 at 9:28 pm

      just found your blog im in love i am making this for my birthday this july6 i was looking for something like this. much love from puerto rico!

      Reply
      • Jennifer says

        July 03, 2014 at 8:59 am

        Thanks so much, Raquel! Happy Birthday and enjoy!

        Reply
    4. raquel gomez says

      July 02, 2014 at 9:27 pm

      just found your blog im in love i am making this for my birthday this july6 i was looking for something like this. much love from puerto rico

      Reply
    5. Brandy says

      February 08, 2014 at 10:48 pm

      5 stars
      This is both fantastic and one of the easiest recipes ever--what an incredible combination. Everyone adores it. I love your recipes--thank you so much.

      Reply
      • Jennifer M says

        February 09, 2014 at 8:12 am

        Thanks Brandy. So glad you enjoyed it!

        Reply
    6. Andrea says

      January 05, 2014 at 11:22 am

      Made this for dessert at a friends house - it was soooo amazing!! I baked them in small mason jars and they puffed up and looked so cute! Served with a dollop of fresh whipped cream, they were the perfect ending to a great meal. I found your blog last weekend while looking for a cheese bread recipe - I made your soft cheese bread and it was also incredibly delicious! You've got yourself a new follower from Brantford, ON! Can't wait to see what you make this year!!! :)

      Reply
      • Jennifer M says

        January 05, 2014 at 11:44 am

        Thanks so much, Andrea and so glad you enjoyed the chocolate pudding (and the cheese bread). Hope you're staying warm inside and out of the snow today. Sounds like we're in for a dumping (again!).

        Reply
    7. The Twilight Chef says

      January 02, 2014 at 12:42 pm

      These look so good, thanks for sharing! I got some lovely new ramekins for Christmas, this seems like the perfect recipe to try them out!! Happy New Year to you.

      Reply
      • Jennifer M says

        January 02, 2014 at 2:08 pm

        Sounds like the perfect use for your new ramekins. This is a delicious warm, chocolate dessert. I'm sure you would enjoy it!

        Reply
    8. Laura (Tutti Dolci) says

      December 15, 2013 at 1:49 am

      Yes please to more chocolate! :) These look like chocolate heaven!

      Reply
      • Jennifer M says

        December 15, 2013 at 7:54 am

        Thanks Laura. They were definitely a satisfying bowl of chocolate.

        Reply
    9. Renee says

      December 12, 2013 at 8:22 pm

      Oh, these look so good. Chocolate pudding cake is my favourite food group.

      Reply
      • Jennifer M says

        December 12, 2013 at 8:31 pm

        Thanks Renee. I just had the last one of these for dessert tonight and darned if it wasn't just as good as the first one I had a couple of days ago!

        Reply
    10. Sophie says

      December 12, 2013 at 1:07 pm

      How exquisitely decadent :) Love the textures you're showing! And that they can be chilled and made ahead before baking.... great party trick!

      Reply
      • Jennifer M says

        December 12, 2013 at 1:47 pm

        Thanks Sophie. They are perfect chocolate therapy! And I've used that party trick :)

        Reply
    11. Chung-Ah | Damn Delicious says

      December 11, 2013 at 10:58 am

      How wrong is it that I just want to stuff my face in this for breakfast this morning?!

      Reply
      • Jennifer M says

        December 11, 2013 at 11:08 am

        Chocolate is never wrong, Chung-Ah. At least that's my motto :)

        Reply

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