Chocolate Pudding Cake Recipe

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This is a pretty indulgent pudding, so make sure you leave room to eat it! It is quite important that you use good quality dark chocolate to give the richness it deserves.

Prep Time: 15- 20 mins
Cooking Time: 30-35 mins



5 oz of quality dark chocolate, broken into pieces
5 oz of unsalted butter, cubed
7 oz of caster sugar
3 medium sized eggs, beaten
2 oz of ground almonds
3 oz of self raising flour



Heat the oven to 180C/350F/Gas mark 4. Lightly butter or oil a 2lb ovenproof dish, we have used a rectangular one but you can use a round one.

Melt the chocolate and butter in a saucepan over a gentle heat, stirring to stop burning or sticking. Alternatively, you can microwave this on high for approx 1min/1min and 15 secs but keep a check on it as all microwaves vary. The mixture may look a little grainy but this will be rectified when the pudding is baked.

Take off the heat and stir in the beaten eggs and ground almonds, followed by the flour. Pour into your dish and bake for 30/35 mins. The pudding should still be lovely and gooey inside. It may sink a little when removed from the oven but this is normal.

Serve slightly cooled with a good vanilla ice cream or double cream. Yummy!


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