Gooey Chocolate Pudding Cake
This gooey melt in your mouth chocolate cake is perfect for any special occasion! Although it looks fancy, it's not difficult to make and will definitely impress. Grab a spoon and dig in!
Gooey Chocolate Pudding Cake
Ingredients
Instructions
Notes:
Removing the cake earlier will result in more gooey chocolate, but don’t remove too early or the whole cake will collapse. The cake will be very moist either way.
You can make this recipe with an 8 x 8-inch baking dish as well. Increase baking time to 25-30 minutes and do not invert the cake.
Calories
529.15Fat (grams)
15.40Sat. Fat (grams)
9.04Carbs (grams)
96.79Fiber (grams)
1.22Net carbs
95.57Sugar (grams)
78.94Protein (grams)
4.30Sodium (milligrams)
386.89Cholesterol (grams)
91.85Directions
1. Preheat oven to 350 degrees. Grease 2- 16 oz (500ml) ramekins with baking spray or butter. Place them on them on a baking sheet lined with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Heat chocolate and butter in the microwave on half-power. Start with 30 seconds and stir then 15 second intervals stirring in between until chocolate is smooth.
4. Let mixture cool for a minute and add to a large bowl.
5.
Whisk in the sugar until combined.
6. Add the egg and egg yolk until well combined and smooth.
7. Add the dry ingredients to the wet ingredients and whisk. Mixture will be thick.
8. Add the milk and stir together until incorporated.
9. Pour the batter evenly into each ramekin.
10. Make the pudding. In a medium bowl, add the sugar, cocoa and cornstarch. Whisk to combine.
11. In another bowl, add the boiling water and butter. Stir together until butter melts.
12. Add the butter mixture to the sugar mixture. Stir until sugar dissolves.
13. Add vanilla and stir until combined.
14. Spoon the pudding mixture between each of the ramekins splitting in half.
15. Bake for around 18-20 until the top has just set.
16. Remove from the oven let cool for a couple minutes.
17. While still warm flip the ramekins over using a plate and let them sit inverted for 5 minutes.
18. Remove the ramekin when cool enough to touch and serve the warm cake immediately. Top with powdered sugar, chocolate drizzle and strawberries if desired.