Chocolate Pudding Cakes

Molten chocolate cakes are about as old-school a dessert as they come, but there’s something about them that gets me every time. With Valentine’s fast approaching, if there’s one super-simple chocolate dessert to have in your repertoire when you need to pull out all the stops, this is it.

I decided to call these chocolate “pudding” cakes, rather than “molten” cakes, because they don’t have a clear distinction between a clearly set, cooked-through exterior, and an under-baked, molten centre. This isn’t a bad thing, in fact, it is a very good thing, because the entire cake is the consistency of warm, baked pudding. It’s not quite raw, and not quite cooked, but decadent and satisfying to boot. If you’re in need of comfort food in the dead of winter, make this (or get someone to make it for you and it will taste even better).

Choosing the chocolate you want to use for a dessert that is pretty much entirely comprised of chocolate is always an important step. I opted for Green & Black’s Organic 85% bar, because I love chocolate and when I make a chocolate dessert, I want to taste chocolate. If that sounds too dark for you, their 70% bar is also a perfectly good option.

These cakes come together in a flash, so regardless of whether you are meticulously planning your Valentine’s meal, or are just craving chocolate after a long day, you can get them on the table in 30 minutes or less. In fact, I might just make another batch tonight.

Chocolate Pudding Cakes
Prep time
Cook time
Total time
Serves: 2 cakes
  • ¼ cup brown sugar
  • 2 eggs
  • pinch salt
  • 100g (1 bar) 70% or 85% Green & Black's dark chocolate
  • 3 tbsp. coconut oil
  • 3 tbsp. whole wheat flour
  1. Heat your oven to 350 F and grease and sugar two ramekins.
  2. Melt the chocolate and coconut together in the microwave or over a double boiler.
  3. In a separate bowl, whisk together the eggs, brown sugar, and salt.
  4. Once the chocolate mixture has melted and cooled slightly, gradually mix it into the egg mixture.
  5. Whisk in the flour to combine.
  6. Distribute the batter evenly between the two ramekins.
  7. Bake for 12-13 minutes, or until the cakes appear set around the edges and slightly tacky in the centre.
  8. Allow them to cool slightly before unmolding.
  9. Serve with cranberry sauce, ice cream, or the garnishes of your choice.

*The chocolate for this post was provided by Green & Black’s Organic Chocolate but the opinions and recipe are my own.

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