Saturday, February 14, 2009

Warm Chocolate Cake Pudding


150gm butter
150gm dark chocolate

3 egg yolks
2 whole eggs
60gm sugar
1/4 tsp vanilla essence

24gm flour

Vanilla or strawberry ice-cream


  1. Preheat oven at 180 c temperature.

  2. Put butter and dark chocolate into a double-boiler and cook over low heat until melt. Stir well and set aside.

  3. Beat ingredients B until fluffy and add melted chocolate, stir well and add ingredients C. Mix well and set aside.

  4. Grease ramekins and sprinkle with flour. Turn it over to remove excess flour.

  5. Scoop chocolate batter into ramekins and bake at 160 c temperature for about 8 mins and remove.

6. Transfer to a serving plate and serve together with ice cream.


Chocolate batter can be kept refrigerated for 3 days. Hence, you may prepare the batter earlier and only bake it right before serving. Select dark chocolate of 55% cocoa for better result. Over here I brought the dark chocolate from OG under the fondue section (Chocolate Line - 53% cocoa 150gm @ S$5.90/packet). Can make about 8 pieces of warm chocolate cake pudding. The inside texture will give you the chocolate melting effect once you slice through the cake.

1 comment:

  1. I loves chocolate ! I've yet to give it a try yet. Again ... my ingredients ready but the heart is heavy (opps ! more like lazy)