Get the Recipe: Chocolate Pudding Cake
Delicious and easy, these hot chocolate pudding cakes make a lovely dessert any time of year, but especially during the holidays!
Ingredients
- 4 oz unsalted butter, cubed (1/2 cup or 1 stick)
- 6 oz semisweet or bittersweet chocolate, roughly chopped
- 3 large eggs, at room temperature
- 2/3 cup white sugar
- Pinch salt, omit if using salted butter
Instructions
- Preheat the oven to 375° F. , 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.
Notes
Tips!
As these pudding cakes cool, they 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 puddings will vary based on what you bake them 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.
Serving: 1serving, 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
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