Baked Chocolate Pudding

Baked Chocolate Pudding

Here’s a fuss-free dessert recipe that’s as easy as A, B, C. The secret to a really good chocolate pudding lies in the quality of chocolate. It’s the star of the show and can really make or break your dessert. So you want to make sure you use only good quality chocolate. My suggestion is to get your hands on the best quality of cooking chocolate you can find and the rest of the ingredients are easily available. Serve this with a delicious raspberry coulis or a dollop of whipped cream. You could even sprinkle some sliced almonds or garnish with a fresh sprig of mint leaves.

Baked Chocolate Pudding

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  • 455g best-quality cooking chocolate (70% cocoa solids)
  • 50ml hot espresso or good strong instant coffee
  • 125g butter, plus extra for greasing
  • 6 eggs, separated
  • 200g caster sugar
  • 100g ground almonds
  • 100g all-purpose flour
  • 1 small handful chopped almonds, toasted


  • Melt 125g chocolate with the coffee, then pour into small ice-cube molds and freeze until hard.
  • Take 6 small ramekins and grease well with some butter. Place in the fridge while you make your sponge mixture.
  • Melt the remaining chocolate with the butter in a bowl over a pan of boiling water then in a separate bowl whisk the egg whites with the sugar until firm peaks are formed.
  • Fold the yolks into the cooled chocolate and butter mixture then add the almonds and flour.
  • Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5.
  • Take your molds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped.
  • Bake in the preheated oven for about 18–20 minutes then remove carefully from the ramekins while hot. Serve immediately sprinkled with the topping of your choice.
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Categories: Dessert

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