This is no ordinary chocolate pudding. It’s baked, smooth, chocolaty goodness. The best part is that add-ins are easy and almost always add a delicious twist. Also, it’s my husband’s very favorite dessert, which makes it even more fun to make. The original recipe was a bit more complicated and had nuts in it (and serves 6). We prefer much smoother desserts so the nuts are swapped out with cocoa powder, making it much more chocolaty and super smooth. Also, this recipe serves 2. Perfect for fancy food date nights.
Ingredients (adapted from Donna Hay’ “Modern Classics Book 2”):
- 4 tbsp chopped chocolate (chocolate chips or dark is best)
- 4 tbsp butter
- 1 egg
- 4 tbsp sugar
- 3 tbsp unsweetened cocoa powder
- 1 tbsp flour
Directions:
- Melt chopped chocolate and butter in a saucepan over low heat and stir until well combined and smooth.
- Beat egg and sugar in a small bowl until light and creamy.
- Mix in cocoa powder and flour until smooth and glossy.
- Stir in the chocolate/butter mixture and stir until smooth.
- Grease 2 oven-proof cups or ramekins and divide the chocolate mixture evenly between them.
- Place the cups in a baking dish and fill the dish with enough hot water to come halfway up the sides of the cups.
- Bake for 25 minutes at 350 degrees F.
When they’re done, the tops of the puddings will have pulled slightly away from the edges and look sort of like brownie tops. The cups stay hot for a while, so we use those oven gloves. (On a side note, oven gloves were one of our favorite Christmas gifts ever. Wow, that statement made me feel old.).
Excellent Add-Ins:
- Peanut butter
- Cherries (real ones)
- Raspberries
- Strawberries
Death by chocolate. That is all.
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