The decadence of this Chocolate Pudding Cake can’t be overstated. The tenderness, the rich chocolate flavor, the almost pudding-like texture, the indulgence… mmm, just thinking about it gets everyone excited to take a bite, or eight! This Chocolate Pudding Cake is something you might expect to see on a high-class restaurant’s dessert menu, yet in less than an hour, you can whip it up in your own kitchen. Enjoy this delightful sweet with a cup of coffee after a hearty meal and end the evening on a sweet note!
Ingredients
- butter, room temperature, for greasing the baking dish
- 1/2 cup granulated sugar, plus more for coating the baking dish
- 6 large eggs, room temperature, yolks and whites separated
- 6 ounces semisweet chocolate, melted
- 1/2 teaspoon salt
- confectioners’ sugar, to taste, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Set a kettle of water to boil.
Step 3 –Butter a shallow 2-quart baking dish and coat it with the extra granulated sugar, tapping out the excess.
Step 4 –In a large bowl, whisk the egg yolks with 1/2 cup of the granulated sugar until lightened in color.
Step 5 –Slowly whisk in the melted chocolate a little at a time to prevent the eggs from scrambling.
Step 6 –In a large, clean bowl, using an electric mixer on high, beat the egg whites and the salt together until soft peaks form.
Step 7 –Whisk 1/3 of the egg white mixture into the chocolate mixture.
Step 8 –Add the remaining egg white mixture into the chocolate mixture by gently folding them in with a rubber spatula until just combined, being careful not to overmix.
Step 9 –Transfer the batter to the prepared baking dish.
Step 10 –Set the dish in a roasting pan and pour enough of the boiling water into the roasting pan to come up about 1-inch up the outside of the baking dish.
Step 11 –Bake until puffed and just set, with the center just barely moving when jiggled, about 25-35 minutes.
Step 12 –Let cool for 5 minutes.
Step 13 –Dust with the confectioners’ sugar and serve.
