Warm Chocolate Pudding
A decadent, molten-centered dessert that combines the comfort of a rich pudding with the sophistication of a warm chocolate cake.
Ingredients
- •1/2 cup unsalted butter (115g), melted
- •1 cup granulated sugar (200g)
- •1/2 cup all-purpose flour (65g)
- •1/3 cup high-quality unsweetened cocoa powder (30g)
- •1/4 teaspoon salt
- •2 large eggs, room temperature
- •1 teaspoon pure vanilla extract
- •1/2 cup whole milk (120ml)
- •1/2 cup semi-sweet chocolate chips (90g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease four 6-ounce ramekins with butter or non-stick spray.
- 2
In a medium bowl, whisk together the sugar, flour, cocoa powder, and salt until well combined.
- 3
In a separate bowl, beat the eggs with the vanilla extract and milk until smooth.
- 4
Pour the wet ingredients into the dry ingredients and whisk until just combined, then fold in the melted butter.
- 5
Stir in the chocolate chips and divide the batter evenly among the prepared ramekins.
- 6
Place the ramekins on a baking sheet and bake for 25 to 30 minutes, or until the tops are set but the centers still have a slight jiggle.
- 7
Remove from the oven and let cool for 5 minutes before serving warm.
💡 Chef tips
- For a dairy-free version, substitute the butter with melted coconut oil and the whole milk with an equal amount of almond or soy milk.
- These puddings are best served immediately, but you can prepare the batter up to 2 hours in advance and keep it refrigerated until ready to bake.
- Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream to contrast the warmth of the chocolate.
✅ How it should turn out
The finished pudding should have a thin, brownie-like crust on top, yielding to a warm, velvety, and intensely chocolatey center that smells deeply of cocoa.