Chocolate Pudding Cake
A comforting dessert that blends rich chocolate flavor with a soft, gooey texture, perfect for family gatherings and health-conscious eaters.
Ingredients
Main Ingredients
- 2.4 dl granulated sugar Can substitute with sweetener of choice for a lower-calorie version.
- 0.85 dl cocoa powder Opt for unsweetened for a richer taste.
- 4 tbsp all-purpose flour Can substitute with almond flour for a gluten-free option.
- 110 g melted butter, slightly cooled Can be replaced with coconut oil for a dairy-free option.
- 2 large eggs Can substitute with flaxseed meal mixed with water for vegan alternatives.
- ½ teaspoon vanilla extract Real vanilla is recommended for the best taste.
Instructions
Preparation
- Preheat your oven to 180°C / 350°F. Lightly grease a small baking dish.
- Place your baking dish inside a larger roasting pan to create a water bath.
- Melt the butter gently and allow it to cool until warm.
Mixing
- In a large mixing bowl, combine the eggs and sugar. Beat on high speed for 5–8 minutes until thick and airy.
- Sift together cocoa powder and flour, then add to the egg mixture with vanilla extract. Mix on low speed until combined.
- Slowly pour in the melted butter while mixing on low until the batter is smooth.
Baking
- Pour the batter into the prepared baking dish. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the baking dish.
- Bake for 55–60 minutes until the top forms a crust and the inside remains soft.
- Allow the cake to cool slightly before serving warm, ideally with vanilla ice cream or whipped cream.
Notes
Common mistakes include overbeating the egg mixture which can lead to a dry cake. Ensure enough water in the water bath to guarantee even baking. For richer flavor, use high-quality cocoa powder.