If you love chocolate desserts and don’t have much time, make this. This recipe is easy to prep and churns out a chocolate dessert that is ooey gooey and delicious.

The dessert recipe comes from Nigella Lawson. It’s basically like a molten chocolate cake. Intensely chocolate, slightly gooey on the inside. It’s easy to make and ready to eat in a matter of minutes.

I couldn’t stop eating these. The fact that they are easy to make may be a little dangerous. This recipe will definitely be bookmarked on my favorites list.

Nigella chocolate pudding
Author: Nigella Lawson
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Ingredients
  • 4 1/2 ounces best-quality bittersweet chocolate, finely chopped
  • 8 tablespoons (1 stick) unsalted butter
  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
Instructions
  1. Before you’ve even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water. Whisk every now and again until melted. In a bowl, whisk together the eggs, sugar, and flour until just blended. Gradually whisk in the melted chocolate mixture. Set aside.
  2. Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess (I had 1/2 cup ramekins. I filled mine almost all the way full and used 5 of them. They didn’t overflow while baking). Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings. And I’d leave cooking them until you’ve finished the main course. It doesn’t matter if there’s no food on the table for 10 minutes; and these do have to be done at the last minute.
  3. So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding’s hotly deliquescing interior as they

 

   

9 Responses to “Nigella chocolate pudding”

  1. Laurie — August 29, 2011 at 3:17 pm

    I wonder if you could freeze this in the ramekins uncooked, and pop in the oven for single-serve chocolate therapy?

    • Kirbie replied: — August 29th, 2011 @ 3:36 pm

      I haven’t tried it, but I think it should work. I’ve eaten other molten cakes from a frozen batter before. If I try it before you do, I’ll let you know how it turns out.

  2. Carolyn Jung — August 29, 2011 at 7:42 pm

    People think molten chocolate cakes are a cliche now because they’re on every restaurant menu. But ya know, I will never tire of these rich, gooey, decadent cakes. The more the merrier, I say! ;)

  3. Rose — September 5, 2011 at 1:27 am

    Oh… Must. Make. These.

    • Kirbie replied: — September 5th, 2011 @ 12:07 pm

      Yes, you must. They are so good!

  4. Masz — November 24, 2011 at 11:49 pm

    hi.. can these recipe used in a solo papercup??

    • Kirbie replied: — November 25th, 2011 @ 12:31 am

      I’ve never tried it that way, so I don’t know. I’m not sure if your paper cup is sturdy enough for baking for a long time. Also I worry if there is plastic coating on the cup that it shouldn’t be heated as it will melt when baking and get into the baked goods.

  5. CB — August 12, 2012 at 9:35 am

    Hi…can I use the silicone muffin cups / muffin tray for baking these?

    • Kirbie replied: — August 13th, 2012 @ 8:52 am

      I think that should work.

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