Molten Bittersweet Chocolate Puddings
These Chocolate Puddings are one of my absolute favorite desserts on the entire blog. It’s like a baked chocolate souffle with a slightly molten center, and it takes less than 30 minutes to make.
By chocolate pudding, I don’t mean that questionable stuff in the plastic cups with the metal lids that we can all find in the refrigerated section of the grocery store. No no no, this is basically a spin off a chocolate souffle, it’s a warm chocolate cake-like dessert that’s crisp on the edges but molten and gooey in the middle.
For so few ingredients, it’s pretty extraordinary. The first time I found this recipe, I was frantically looking for a relatively quick dessert to satisfy my intense chocolate craving (I know, such a woman).
But when you need chocolate, there are no substitutes, and this stuff is amazing. I’ve made it many times since that night, and now I sometimes add cinnamon to give it a spiced chocolate flavor. But let me say, one thing that isn’t optional is vanilla ice cream on top.
The dessert is so warm and chocolatey, it really needs something cool and sweet like vanilla ice cream to balance it all out.
Molten Bittersweet Chocolate Puddings
- 4 oz bittersweet chocolate chopped
- 4 tbsp unsalted butter
- 4 tbsp sugar divided
- 2 eggs separated
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground cinnamon optional
- 1 pint vanilla ice cream for serving, if desired
- Preheat the oven to 375 degrees F. Place four 4oz ramekins on a baking sheet.
- Melt the chocolate and butter together by either placing the chocolate and butter in a heatproof bowl set over simmering water, and stirring until melted, OR placing the chocolate and butter in a microwaveable bowl and microwaving in 30 second intervals, until melted. This way is more risky, just be careful not to microwave the mixture any longer than it needs.
- Stir in 2 tbsp sugar, the 2 egg yolks, and the vanilla into the chocolate and butter.
- In another bowl, whip the egg whites with a mixer until foamy. Add the other 2 tbsp of sugar and the salt, and beat to stiff peaks (this means when you lift the mixing heads straight out of the mixture and invert it, the peaks stand straight, they don’t fall over). With a spatula, fold 1/3 of the stiff egg whites into the chocolate mixture, to lighten it. Add another 1/3, folding it in gently and taking care not to deflate the egg whites. Fold in the last 1/3.
- Portion the mixture evenly out into the ramekins, and bake for 20 minutes. Serve them warm out of the oven with a scoop of vanilla ice cream on top. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
18 Comments on “Molten Bittersweet Chocolate Puddings”
hi how are you about a molten cake in the video you are using only one egg but in the recipe rating 2 egg . what the correct one or two . please inform me very soon .thanks
I think it’s because I made a half batch in the video. The recipe makes four, so if you’d like that many cakes, you can follow the full recipe. Enjoy!
Made these last night for valentines day and they were delish and really easy! Mine kinda caved in the middle. Any idea why?
YAY! So glad you liked them. The slight sinking in the center could be a few things. If you place any egg white beaten thing into a really hot oven (or lower down in the oven), that “fire under the butt” effect will make the egg white rise a ton, and it’s inevitable that it will collapse a little bit. Also, this means that you folded in the egg whites really gently, which means you did a good job! If you want a denser, more level cake than you can stir it in a bit more, but I like it this way. Sometimes I hide the little dip in the center with ice cream LOL.
Haha! Ok thanks! I did the same thing and scooped some Ice cream on top! 😉
Oh boy, Katherine would go nuts for those. They look just amazing!
I’ve made these before! I’ve tried quite a few recipes/versions too. Yours is the perfect excuse to make it again. 😉
The first time I had this dish I was in France. I love when you cut into it and it is like a molten lava cake oozing with chocolate goodness. Cute picture of the stiff peaks!
Holy chocolate coma! These look perfect!
Yummm! I’ll take a couple of those desserts right now…both for me!
I love anything in a ramekin — it just makes everything better! These look delicious.
Mr Chipconnoisseur is a great fan of chocolate and baked puddings. He would love this!
YUM these look similar to something I made as part of a Valentines Menu this year. I pureed frozen raspberries though and put it in the chocolate before mixing with the egg whites… mmmmm there is something about desserts in ramekins that takes them to another level!
Oh yes, I would eat this any time, any day! Looks perfect!
Oh my – anything “molten” involving chocolate sweeps me off my feet! This looks delicious.
Barely sweetened whipped cream, I think. Or cacao nib whipped cream.
Yes! I do whipped cream when I don’t have ice cream. It’s lovely as well. And I LOVE cacao nibs!!!! Especially the chocolate covered ones.
Have you ever made cacao nib cream? You heat the cream slightly and steep the nibs in it and strain after some time. It makes the most complex, nuanced whipped cream, particularly delicious with blackberries.