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Self Saucing Chocolate Pudding
A cross between a pudding, cake, gooey brownie and chocolate custard making it the perfect fit for any chocolate lover looking for an easy yet delicious treat.
The first time I made this recipe I was in love. Apart from the fact that I love a good dark chocolate dessert I was amazed how this recipe managed to satisfy so many of those cravings all in one bite. I used to make Donal Skehan’s pudding recipe and it worked like a charm.
Every time I made the recipe I changed it a little and then little more until I realized I tweaked it completely to my absolute liking. The recipe I share with you today has been made over 30 times by me in the past 4 years and I can honestly say that I am over the moon excited to be telling you my tips and tricks on how to achieve that decadently saucy and indulgent dark chocolate goodness
The recipe itself is very easy to make and doesn’t involved any technical effort or intense labor to prepare. Most of the ingredients most likely would already be there in your kitchen making it very easy to whip up at any given day in the week as well.
It starts with a luscious dark chocolate batter that gets its character from the intense cocoa powder and dark chocolate that is whisked with the rest of the ingredients. The batter is great as it is and can be baked as a cake right no but I don’t want a cake, I want a pudding that can roll into a dessert good enough to resolve a fight. At this stage you mix all the ingredients for the sauce with (and this is very important) hot water as this starts the process of it sinking into the batter and moisturizing it even before it can get baked. Right now, it looks pretty ugly and it will look like its not going to work but trust me.
Once its baked you will see chocolate puddles and blistering bubbles around the sides of what seems like a dry crackled top surface. However once you dig that spoon into the pudding, all you see is a chocolate pool or saucy grandeur mixed with cakey bits and melting fudgy chocolate. This is what elevates the recipe from a regular chocolate cake to this Self Saucing Chocolate Pudding. You can devour it as it is or dollop fresh cream on top or better yet, a scoop of vanilla ice cream works as well.
A few substitutes:
Eggless – You can make this recipe eggless with the substitution of 3 flaxseed eggs or 1 large banana mashed up.
Butter – Salted or unsalted works fine in this recipe. You could also substitute half and half with olive oil and butter however this will alter the flavor.
Flour – All purpose, Self raising, Cake flour, Whole wheat flour, Spelt flour, Gluten free flour, Almond flour and coconut flour work well in this recipe.
Sugar – Brown sugar, White sugar, Dark brown sugar, Coconut sugar, Raw sugar, Cane sugar and sugar substitutes as well (Eg: Stevia) work well in this recipe. Keep in mind the sweetness with sugar substitutes, as they tend to be sweeter than regular sugar.
Dark Chocolate – I prefer nothing below 70% cocoa for this recipe however you could use 60% or even milk chocolate however this tends to already be sweet so adjust the amount of chocolate with the sugar if using milk chocolate.
Baking – Microwave Heating – This cake can be microwaved for 10-13 mins until the top is dry and the sauce is bubbling on the sides.
Microwave Baking – This recipe can be baked in a microwave oven, ensure you preheat the microwave oven for 10 min before you bake. Then bake the batter and the sauce for 15-18 mins at 170°C until the top has dried out and the sauce is bubbling on the sides.
Note: As microwave’s are smaller than ovens this cake is meant to be baked in a 9x13inch baking dish, you would need to divide the batter & sauce into two trays and bake in the microwave one after the other as you don’t want to over fill the baking tin while microwaving the cake.
Stove – The recipe can be cooked over the stove with indirect heat. Over the flame/ heat source place a large sauté pan and cover it to heat up. Remove the lid and place a shallow cake tin with the batter and the sauce on top of the hot pan, cook with the lid for 15 mins and finish cooking without the lid for 5 more minutes. Keep the heat on medium to low. Around 90-100 Deg C on an electric stove.
It makes for an indulgent dessert or a scrumptious crowd pleaser to say the least, curbs all those cravings for any chocolate fanatic and certainly fits the box for minimum equipment needed but maximum level of deliciousness. Happy Baking!
Self Saucing Chocolate Pudding
- Large mixing bowl
- Whisk/wooden spoon
- Baking tray (9x13)
- Heatproof bowl
- 125 gm Flour
- 50 gm Cocoa powder
- ½ tso Salt
- 1 tsp Baking powder
- 150 gm Brown sugar
- 150 gm Dark Chocolate chunks/chips
- 80 gm Butter melted
- 130 ml Milk
- 1 tsp Vanilla
- 1 no Egg
- 30 gm Cocoa powder
- 100 gm Brown sugar
- 275 ml Hot water (boiling hot)
- 1 tbsp Instant coffee powder
- Preheat the oven to 170°C, line a 9x13 inch baking tray with oil or butter. Set aside.
- In a large mixing bowl add the brown sugar, flour, cocoa powder, baking powder and salt. Whisk until no lumps.
- Add the vanilla, milk, egg, melted butter and whisk together until no lumps. Add the dark chocolate into the batter and mix until distributed evenly.
- Transfer to the lined baking tray and set aside.
- To make the chocolate sauce mix all ingredients together until combined and pour over the batter in the baking tin.
- Bake for 28-30 mins until the top is risen, cracked, and dry and the sauce is bubbling on the sides. Remove and leave to cool for 10-15 mins before serving.
You could add chopped nuts into the batter when you add the dark chocolate chunks/chips. Even some dried fruit like cherries or dates work well also.
To make it additionally indulgent bits of candy bars like mars and twix would also work well in this recipe. Ensure not to over bake the pudding, as it may seem to wet when you remove it out however it will set as it cools down. Also, the time may vary based on the heat distribution in your oven hence after 25 mins keep an eye on it to ensure it doesn’t get over cooked.