Molten chocolate pudding

The molten part of this chocolate pudding is created by not cooking this dish all the way through, but just enough to create a piping hot 'molten' like centre, that combines beautifully with the good quality vanilla ice cream or cream that you'll spoon on top!

  • 10 mins cooking
  • Serves 6
  • Print


Molten chocolate pudding
  • 200 gram dark chocolate, broken
  • 100 gram butter, chopped
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup caster sugar
  • 2 tablespoon almond meal
  • 1 tablespoon plain flour
  • 1 tablespoon brandy
  • thickened cream, to serve


Molten chocolate pudding
  • 1
    Preheat oven to 180°C. Lightly grease 6 x ½-cup dariole moulds.
  • 2
    Place chocolate and butter in a small saucepan. Heat on medium, stirring until melted and combined.
  • 3
    In a clean bowl, whisk together eggs, egg yolks and sugar until thick and pale.
  • 4
    Fold in almond meal, flour and brandy, then the chocolate mixture. Spoon into prepared moulds. Place on an oven tray.
  • 5
    Bake for 8-10 minutes. Loosen edges of puddings with a palette knife and gently turn out onto a plate. Serve immediately.

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