Yield: 4 servings
Chocolate Pudding Cake
Chocolate Pudding Cake is rich, indulgent, and wonderfully gooey! Serve it warm with ice cream for the ultimate sweet treat.
Ingredients
- ½ cup salted butter, if you don't have salted butter, add 1/4 teaspoon salt
- 1 ½ cups dark chocolate chips, divided
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
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Instructions
- Preheat the oven for 400°F and coat a small baking dish in butter or nonstick cooking spray. Set aside.
- Combine the butter and 1 cup of chocolate chips in a large microwave safe bowl. Heat the ingredients in the microwave for 30 seconds, give the mixture a stir, and then heat for an additional 30 seconds, until smooth.
- Add your eggs and egg yolks to the bowl along with the vanilla extract. Whisk vigorously until the eggs are fully combined with the melted chocolate mixture.
- Gently fold in the flour and granulated sugar until just combined, and you don't see any leftover flour streaks. Then gently fold in the remaining 1/2 cup chocolate chips.
- Pour the batter into the prepared baking dish. Bake for 14 to 16 minutes, just until the edges are set and the middle of the cake is still slightly jiggly.
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Notes
Store: This cake is best served fresh, while it's still warm and gooey. You can store the leftovers in an airtight container in the fridge for up to 4 days, but just know it won't have that same molten texture once chilled and then reheated.
Nutrition
Serving: 1 serving, Calories: 736kcal, Carbohydrates: 63g, Protein: 11g, Fat: 49g, Saturated Fat: 36g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 295mg, Potassium: 491mg, Fiber: 3g, Sugar: 40g, Vitamin A: 974IU, Vitamin C: 0.3mg, Calcium: 238mg, Iron: 2mg