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
Ingredients
- 4 1/2 oz best-quality bittersweet chocolate finely chopped
- 8 tbsp (1 stick) unsalted butter
- 3 large eggs
- 3/4 cup sugar
- 1/4 cup all-purpose flour
Instructions
- 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.
- 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°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.
- 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.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Made these tonight in next to no time. Prepared most of it in advance and just had to melt the choc and butter then mix it in before popping in the oven. They were delicious and just as Nigella described. A fab dessert and one I will definitely be making again at my next dinner party.
glad it turned out well for you!
Thank you Nigella for my guilty pleasure this is great.
Nigella is awesome!
Hi…can I use the silicone muffin cups / muffin tray for baking these?
I think that should work.
hi.. can these recipe used in a solo papercup??
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.
Oh… Must. Make. These.
Yes, you must. They are so good!
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! 😉
I wonder if you could freeze this in the ramekins uncooked, and pop in the oven for single-serve chocolate therapy?
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.