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.
You can even whip up this Christmas-themed figgy pudding for the holidays.Print
- 3 1/2 oz dark chocolate
- 3 1/2 oz diced butter
- 3 1/2 oz caster sugar*
- 2 whisked eggs
- 3 oz plain flour (sifted)
- Preheat the oven to 360° F.
- While gradually stirring, melt the chocolate together with the butter in an extra pot (or your baking dish) and directly take off the stove when molten. (Be careful, the chocolate will become inedible when it gets too hot.)
- Stir in the sugar and the mixed eggs until everything thickens.
- Now, stir in the sifted flour and mix carefully (but don’t over mix ). If you have used a separate pot, pour the dough into your baking dish.
- Bake for approx. 20-30 minutes (under a little crust appears on top, the dough should still be soft and sticky in the middle).
- Enjoy while still warm because the mixture won’t stay as sticky when cooled down.
*Also known as superfine sugar, caster sugar is superfine white sugar that is designed to more easily dissolve and to incorporate into recipes. Don’t confuse it with powdered sugar which is sometimes labeled as 10x superfine. Caster sugar is normally available in gourmet grocery stores and is fairly expensive. We recommend making your own from ordinary white sugar by using a food processor to break it down.
Is decadent, ooey-gooey indulgence your kind of dessert? We are two peas in a pod. Here are some more naughty recipes:
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.