If you’ve been on the hunt for a dessert to beat all other desserts, this mouthwatering chocolate pudding is definitely a top contender. With the perfect ratio between dense chocolate pudding and gooey sauce filling, this will instantly become a crowd favourite.
And although the final product might seem intimidating for a new baker, the recipe isn’t actually as complicated as it might appear. In fact, the whole thing takes just 30 minutes in total before it’s sitting in front of you ready to be devoured! Enjoy!
- 10g butter, melted (for greasing)
- 200g 70% cocoa dark chocolate, chopped
- 150g butter, chopped
- 1/3 cup brown sugar
- 4 eggs, lightly beaten
- 1/4 cup plain flour
- 6 scoops vanilla ice-cream
- 250g fresh raspberries or frozen raspberries
- 20g chocolate, grated, to serve
- Preheat oven to 200C/180C fan-forced. Grease six 4.5cm-deep, 8cm (base), 1/2-cup-capacity ovenproof ramekins with melted butter. Line bases with baking paper. Place on a baking tray.
- Place chocolate, butter and sugar in a large heatproof bowl set over a saucepan of simmering water (make sure the base of the bowl does not touch the water). Heat, stirring occasionally, for 3 minutes or until melted and smooth. Remove bowl from heat and set aside to cool for 2 minutes.
- Add eggs to chocolate mixture, whisking until combined. Sift over flour. Whisk until combined. Divide pudding mixture evenly among prepared ramekins.
- Bake for 12 minutes or until a crust has formed on top, but puddings are still wobbly to touch in the centre. Remove from oven. Stand to cool for 2 minutes. Run a small knife around edge of puddings to loosen. Gently turn onto serving plates. Serve immediately with ice-cream, raspberries and grated chocolate.