Is it a chocolate cake recipe? Or is it a chocolate pudding recipe? I think this easy chocolate dessert recipe is both! It’s very chocolaty and very delicious, the only bad thing about this chocolate dessert is that I can’t get away with eating two of them! Like many of my other favourite recipes, this one is easy to make, and doesn’t take long to make. My kids can make this easy chocolate cake dessert on their own while I make dinner (we love having this as a dessert after making our favourite spaghetti bolognese recipe).
This is one of those chocolate cake desserts that has a pretty crispy outside and a gooey melting middle – if you cook it just right. But even if you get the timing wrong and it ends up over or under cooked it is still delicious!
Chocolate dessert serving suggestions
You can serve it tipped out upside down on a plate, or serve straight from the basin or glass container. In the photos you can see we’ve used some left over Gu pud glass ramekins! However you decide to serve it you can also sprinkle it with a fine dusting of icing sugar, and serve with any kind of cream.
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Melting middle chocolate pudding cake
- Total Time: 33 minutes
- Yield: 6 1x
Description
Not many ingredients, easy to make, and can be refrigerated or frozen ahead of time. Surprisingly quick and easy to make for something which looks great and tastes even better! We’ve provided specific freezing and cooking times which we found worked perfectly but you might need to adjust for your own oven.
Also if you decide to freeze for less time, or more time, you might have to adjust your cooking time accordingly.
Because you end up pouring the chocolate cake mixture into individual containers I’d recommend mixing this in a large jug, rather than a bowl.
Ingredients
- 100g butter
- 100g dark chocolate
- 150g light brown sugar
- 3 medium eggs
- 0.5 tsp vanilla extract
- 50 g plain flour
Instructions
- Melt the butter and chocolate in a glass bowl over hot water. Alternatively, especially you’re short of time, you can also put the glass bowl in the microwave and do short bursts 20-30 seconds at a time, and stir in between.
- Add the sugar and mix with an electric whisk ideally.
- Add the eggs and vanilla extract, then mix again.
- Add the flour and mix again.
- Now you’re ready to pour the mixture into the individual basins or ramekins.
- If you want to eat this on the day you make them, put them in the freezer now for 1hr 45 minutes.
- Make sure your oven is preheated to 180C Fan (256F) ready for when you take them out. Put them all on a baking sheet and place them in the oven for 18-19 minutes.
Notes
Bear in mind that you’re starting with melted chocolate and butter, so try not to take too long over the next few steps. It’s easier to divide the mixture between containers if it’s still pretty runny.
We make this in left over Gu pud glass ramekins! They are the perfect size, although we don’t bother tipping the pudding out, they work perfectly left in the glass container, just let them cool a fair bit before you try and eat them!
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert