This Chocolate Pudding recipe is deeply dark, richly decadent and very, very delicious!
But what you’ll love best is how easy these Chocolate Puddings are to make.
Quite a few years ago, I saw this Chocolate Pudding recipe on television. Nigella Lawson was cooking on the Oprah Winfrey show and called these delicious puddings, Chocohotopots. So, I quickly jotted the recipe down and have been making it ever since. It was only when I checked Nigella’s cookbook Feast, that I realised I had been making them a little differently
Firstly, a couple of additions to this Chocolate Pudding recipe that make all the difference.
What makes my Chocolate Pudding recipe so much better is two teaspoons of good vanilla extract, a pinch of salt and the big one – dark chocolate chips. That’s right. It’s that simple. Vanilla and salt bring out all the flavors in a sweet recipe. BUT it’s the dark chocolate chips that really make eating this pudding so wonderful. Just imagine – melted, dark chocolate in every mouthful of gooey pudding! Yes, it’s very good!
A big bonus – this is a one-bowl Chocolate Pudding recipe!
If you are anything like me, you’d be happy to have less washing up. This Chocolate Pudding recipe uses just one bowl.
- Melt the chocolate and butter in a heat proof bowl.
- Allow to cool to room temperature.
- Whisk eggs, sugar and vanilla into the cooled chocolate mixture.
- Finally stir in flour, salt and chocolate bits
All in the same bowl. So easy!
Can this recipe be made ahead?
Absolutely! I often prepare this Chocolate Pudding recipe up to Step 6 (that is before baking) while I’m making dinner and let them sit on the kitchen bench until dinner is ready. Then while we eat, I pop them into a preheated oven.
What about making this Chocolate Pudding recipe the day before?
Making these puddings the day before is easy. Just as I said previously, prepare the pudding up to Step 6 (that is just before baking). Place the puddings on a tray, cover the whole lot in plastic wrap and keep in the refrigerator overnight. The next day, remove the puddings from the refrigerator 30 minutes before baking (or when you start preheating your oven) to bring the pudding back to room temperature. Then go ahead and bake as per the recipe.
What about using milk chocolate?
Once you start making this Chocolate Pudding recipe, you are going to get requests for more. Yes, it is that good! By now you know I love dark chocolate – there’s my fantastic brownie recipe and my gluten free chocolate and almond cake just to name a few, so I won’t recommend this recipe to be made with milk chocolate. I think it’s way to sweet – I have tested it and am not happy with the results. However, you may like to try reducing the sugar to 1/2 cup if you insist on using milk chocolate.
I’d love to know what you think. Happy eating!
This easy Chocolate Pudding recipe is based on the famous Chocohotopots by Nigella Lawson. Deeply dark, decadently gooey and super quick - everyone will love these baked Chocolate Puddings.
- 115 g dark chocolate
- 115 g unsalted butter
- 2 large eggs
- 3/4 cup sugar superfine or castor
- 2 teaspoons vanilla extract
- 3 tablespoons plain flour
- pinch salt
- 1/2 cup dark chocolate chips
- Preheat oven to 200°C.
Butter four 1/2 cup ramekins.
In a microwave melt the dark chocolate and butter by heating in 20 second burst and stirring between each burst in the microwave. It will only take a minute or so. Set aside to cool to lukewarm.
- Using a hand whisk mix in eggs with sugar and vanilla.
- Then stir in flour, salt and dark chocolate chips.
- Divide the mixture between the 4 buttered ramekins.
- Bake for about 20 minutes. The puddings will still be gooey in the middle.
- Place each ramekin on a small plate with a teaspoon and serve.
- Be careful - these chocolate puddings will be HOT!
- be sure to use a dark chocolate. I like 70% but it's your choice. I wouldn't use less than 60%.
- For non dark chocolate lovers - you could try reducing the sugar to 1/2 cup and use a sweeter chocolate.
- This is rich, no doubt about it. You can make 6 smaller puddings with the same quantity of batter. In this case reduce the cooking time to 16-18 minutes.