If you have a huge crush on chocolate as I do, you absolutely have to try this molten pudding. It’s crusty on top, but the hard shell hides a gorgeous soft core inside.
As a dessert, it serves 4-6 people but you should hurry to get your share of this sweet treat, before nothing’s left of this creamy, decadent dish!
Besides the amazing flavor, the best part is that it is easy to prepare. It’s an additional advantage that you can melt, mix, and bake the pudding in one baking dish, as long as it’s heat-resistant and can be put on your stove.
I achieve the best results when I whisk the mixture with an eggbeater of wire whisk instead of using any electric equipment, because it’s easier to control the texture of the dough.
Have problems with your melting chocolate seizing up into undesirable, annoying chunks? Prime for this recipe by first reading up on these seized chocolate-avoiding tips for perfect, silky melted chocolate.
An important point is that you have to figure out the best baking time for your own oven, because just a few minutes can really make a difference for achieving the ideal sticky consistency.
A good oven thermometer can help immensely with this. It’s also a good idea to keep an eye on it during the last third of the preparation time.
You can also use a little toothpick to test the doneness. If the chocolate inside is still soft and sticks to the toothpick, the dessert should be ready for serving. Overcook it, and it won’t be molten on the inside.
I would recommend using a 7-inch baking dish if you want one large cake, or this recipe can also be made in ramekins for individual servings.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.