Baked Chocolate Pudding – a delicious recipe with unsalted butter, cocoa powder, all-purpose, eggs, sugar, vanilla bean. Easy to follow and perfect for any occasion.
2. Into medium bowl, sift together cocoa powder and flour. In a large bowl, with mixer on medium-high speed, beat eggs and sugar 5 to 10 minutes or until very thick and light yellow.
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3. Reduce speed to low; add vanilla seeds, framboise (if using), and cocoa mixture. Mix just until combined. Slowly pour in butter; mix just until combined.
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4. Pour mixture into prepared dish, set in larger baking pan. Add hot tap water to pan to come halfway up the side of dish.
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5. Bake exactly 1 hour. A toothpick inserted 2 inches from side will come out clean. Center will appear very under-baked. Cool completely.
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6. (To make ahead, wrap; refrigerate up to 3 days. To serve, bring to room temperature.) Serve with ice cream.
1100
kcal
Calories
58
g
Fat
125
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsalted butter (2 sticks), melted and cooled, 3/4 cup good-quality cocoa powder, 1/2 cup all-purpose flour, 4 extra-large eggs, at room temperature, and more.
Yes, Baked Chocolate Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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