Chocolate pudding with melted chocolate heart

Hi All!
I have, as I mentioned in the last post, made one of the most delicious desserts ever! No, humility is not my best suit when it comes to baking this stuff! 🙂

I have lost a bet and was challenged to cook not one, not two, BUT a three course meal. Easter holidays are still on so why not take advantage of it now. Not only I have cooked stuff I had never made before, but it was all awesome.


200gr dark chocolate

160gr sugar

4 eggs

200gr butter

40gr flour

1tsp vanilla extract

Take 8-10 ramekins, butter them and cover with flour so the cakes don’t stick and when they come out of the oven will and should just fall out of the stamp. Just fill one with flour and then while you are twisting and turning it, pour the excess flour in the next ramekin so there is no waste.

IMG_7814 IMG_7815

I had to buy mine and apparently in Australia you don’t have normal human seize ramekins so I had to get the mega-huge ones (which only meant that the puddings were massive) still the process does not change only cooking times do.

In a heat proof bowl, put sugar, chocolate, butter and vanilla and place over a pan of simmering water. Whisk by hand once the ingredients are melting. When they are all combined, take off the heat and let it cool for a few minutes. Add the eggs one at the time and incorporate evenly.


Sift the flour in the bowl and mix well, scraping the sides of the bowl also.


If it looks really liquid then its perfectly fine it should be really runny.


Pour the mix in the ramekins. Careful NOT to fill them to the brim as when they are in the oven they will swell up, so give them a couple of cm to grow.


Place in the freezer to rest for 4 hours at least. These can stay in the freezer up to 6 months so you are never left unprepared 🙂

Turn the oven on at 220°. Place the ramekins on a tray and place them in the oven for 10mins. If they are still liquid and wobbling then leave them in till they grow and stabilise externally.

As my mom says for this dessert, “its better for it to be slightly undercooked rather than overcooked, otherwise you will end up with a normal mini chocolate cake”.


When the time is up, take them out and immediately place a plate on top of the ramekins and, without burning yourself like a did multiple times, turn it over and pull it up. If you spread the butter and flour properly the first time round they should just come out without you trying.

I paired mine with vanilla ice-cream so you can mix it in the liquid chocolate. And now just cut into it and you’l have a lava effect.



Ciao for now! xox

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