Chocolate lovers, rejoice! If you’re craving a warm, gooey, and utterly indulgent dessert, this Melt-in-the-Middle Chocolate Pudding Recipe is your answer. Also known as lava cake, this treat features a delicate outer layer that gives way to a rich, molten chocolate center.
Perfect for dinner parties, special occasions, or a cozy night in, this dessert is surprisingly simple to make with just a few key ingredients. Follow this step-by-step guide to create a chocolate pudding that oozes with perfection.
To create the perfect melt-in-the-middle chocolate pudding, you’ll need high-quality ingredients. Using premium chocolate and fresh eggs will make a noticeable difference in the taste and texture.
Basic Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Dark Chocolate (70% cocoa) | 150g (5.3 oz) | Use high-quality chocolate for richness. |
| Unsalted Butter | 100g (3.5 oz) | Softened, for a smooth texture. |
| Caster Sugar | 100g (½ cup) | Fine sugar dissolves better in the batter. |
| Large Eggs | 2 | Room temperature for better mixing. |
| Egg Yolks | 2 | Helps create the molten center. |
| Plain Flour | 50g (⅓ cup) | Just enough for structure without making it dense. |
| Vanilla Extract | 1 tsp | Enhances the chocolate flavor. |
| Cocoa Powder | For dusting | Prevents sticking when coating ramekins. |
Optional Additions
A pinch of sea salt for a balance of flavors.
Espresso powder (½ tsp) to intensify the chocolate taste.
Orange zest or chili flakes for a twist.
Equipment Required
Before you start, gather all the necessary kitchen tools to ensure a smooth baking process:
✔ Ramekins (4-6oz capacity) – The best vessels for baking individual puddings.
✔ Mixing bowls – To melt chocolate and mix ingredients.
✔ Whisk or electric mixer – To create a light batter.
✔ Sieve – For dusting cocoa powder and ensuring lump-free flour.
✔ Oven – Preheated to 200°C (390°F).
✔ Baking tray – For even heat distribution.
✔ Butter & Cocoa Powder – To grease and coat ramekins, preventing sticking.
Melt-in-the-Middle Chocolate Pudding Recipe
Melt-in-the-Middle Chocolate Pudding
4
servings15
minutes10
minutes350
kcalA rich, gooey melt-in-the-middle chocolate pudding with warm chocolate lava flowing from the center, served with vanilla ice cream, fresh raspberries, and mint
Ingredients
150g (5.3 oz) dark chocolate (70% cocoa)
100g (3.5 oz) unsalted butter
100g (½ cup) caster sugar
2 large eggs (room temperature)
2 egg yolks
50g (⅓ cup) plain flour
1 tsp vanilla extract
A pinch of sea salt (optional)
- For Greasing the Ramekins
Butter (to coat)
Cocoa powder (for dusting)
Instructions
- Prepare the Ramekins
- Grease the ramekins thoroughly with butter.
- Dust the inside with cocoa powder and tap out the excess.
- Melt the Chocolate and Butter
- Break the dark chocolate into pieces and place in a heatproof bowl.
- Add the butter and melt together using a double boiler (bowl over a pan of simmering water).
- Stir occasionally until smooth, then set aside to cool slightly
- Whisk the Eggs and Sugar
- In a separate bowl, whisk the eggs, egg yolks, and caster sugar until the mixture turns pale and fluffy.
- This takes about 3-4 minutes with an electric whisk.
- Combine the Ingredients
- Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously.
- Add the vanilla extract and mix well.
- Sift in the flour and gently fold until fully combined.
- Fill the Ramekins
- Divide the batter evenly among the ramekins, filling each about ¾ full.
- (Optional) Place a small piece of chocolate in the center for an extra molten core.
- Bake to Perfection
- Preheat oven to 200°C (390°F).
- Bake for 10-12 minutes until the edges are set but the center is still soft.
- Let Them Rest & Serve
- Let the puddings rest for 1-2 minutes before unmolding.
- Run a knife around the edges and gently invert onto a plate.
- Serve immediately with ice cream, whipped cream, or fresh berries
Baking Tips for Perfect Results
✔ Timing is Key – Overbaking will result in a fully set pudding, while underbaking may cause it to collapse. Start checking at 9 minutes.
✔ Use High-Quality Chocolate – The flavor largely depends on the chocolate, so go for at least 70% cocoa content.
✔ Preheat the Oven Properly – A cold oven may lead to uneven baking.
✔ Chill the Batter (Optional) – For a thicker molten center, refrigerate the batter in the ramekins for 30 minutes before baking.
Serving Suggestions
Enhance your melt-in-the-middle chocolate pudding with these delicious pairings:
Ice Cream – Vanilla, caramel, or salted caramel work best.
Whipped Cream – Light and airy contrast to the rich chocolate.
Fresh Berries – Raspberries or strawberries add a refreshing tang.
Chocolate Sauce – Drizzle extra melted chocolate for indulgence.
Crushed Nuts – Almonds or hazelnuts for a crunchy texture.
Storage and Reheating Instructions
If you have leftovers (though they rarely last!), follow these tips:
| Storage Method | Instructions |
|---|---|
| Refrigeration | Store in an airtight container for up to 2 days. |
| Freezing | Freeze unbaked batter-filled ramekins for up to 1 month. Bake directly from frozen, adding 2-3 extra minutes. |
| Reheating | Microwave for 20 seconds for a quick fix or bake for 5 minutes at 180°C (350°F). |
Common Mistakes and How to Fix Them
💡 Problem: The center is not molten.
✅ Solution: Reduce baking time by 1-2 minutes or increase the chocolate content.
💡 Problem: The pudding is too runny.
✅ Solution: Bake for 2 extra minutes until the edges are set.
💡 Problem: The pudding sticks to the ramekin.
✅ Solution: Properly grease with butter and cocoa powder before filling.
Customization Ideas
Make your chocolate pudding even more exciting with these variations:
Mocha Lava Cake – Add ½ tsp espresso powder for a coffee kick.
Spicy Chocolate Pudding – Mix in a pinch of chili powder for warmth.
Orange-Infused Pudding – Stir in 1 tsp orange zest for a citrus twist.
Peanut Butter Core – Drop a teaspoon of peanut butter in the center before baking.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Swap out the plain flour for almond flour or gluten-free flour for a celiac-friendly version.
Can I bake it in a muffin tin instead of ramekins?
Absolutely! Just ensure to grease well and adjust baking time to 8-10 minutes.
Can I make it in advance?
Yes! Prepare the batter and refrigerate up to 24 hours before baking.
Conclusion & Call to Action
This Melt-in-the-Middle Chocolate Pudding Recipe is the ultimate dessert for chocolate lovers. It’s quick, easy, and guaranteed to impress with its warm, gooey center. Whether you’re making it for a special occasion or simply indulging in a chocolate craving, this recipe never disappoints.
🔥 Give it a try and share your results! Drop a comment below with your favorite variations or any questions. Let’s bake some magic! 🍫✨
