Flourless Chocolate Pudding Cake Recipe
Served with vanilla ice cream, caramel, and hazelnut chocolate sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Preparation Steps
- 1
Melt the Chocolate and Butter
In a medium saucepan, melt the semisweet chocolate chips and unsalted butter over low heat, stirring until smooth. Remove from heat and let cool slightly.
- 2
Mix the Batter
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture and vanilla extract, mixing until smooth. Sift in the cocoa powder and salt, and stir until just combined.
- 3
Bake the Cake
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and pour the batter into the pan. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 4
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with vanilla ice cream, drizzled with caramel and hazelnut chocolate sauce.
