chocolate pudding cake on a rainy day

Recently, everything around me felt familiar yet amiss, like the first time you ride in the back seat of your own car. ― Vendela Vida, Let the Northern Lights Erase Your Name

Today I spent time with a sweet friend, hatching plans. We’re both at the age where we’ve rejected what our parents have told us — that the whole of our lives had to be decided once we stepped off that verdant lawn. Once we tossed our tasseled hats into the air, claiming we’re done with all that. We lived life according to plan, but the plan isn’t working and we’re off to forge a new one. Off to undo the damage all the years had done. But we must be patient and do it all right. Because the most important thing we have in our lives is time and our relationships with other people. So when I told my friend my whole roadmap, where I’d be and when, she said, you just gave me the chills.

So here’s to going where the day takes you. Here’s to toasting new ventures and a new year with great friends. And why not have some chocolate pudding along the way?

INGREDIENTS: Hot Chocolate Pudding 4-6 servings (small ramekins); 3 servings (large ramekins), adapted from David Lebovitz.
3 ounces (85g) unsalted butter, at room temperature, cubed
6 ounces (170g) semisweet or bittersweet chocolate, chopped
3 large eggs, at room temperature
6 tablespoons (65g) sugar
pinch of salt


Preheat the oven to 375ºF (190ºC). Set ramekins or baking dishes on a baking sheet.

Put the butter and chocolate in a medium-sized bowl, and set the bowl over a pan of barely simmering water, stirring gently until smooth. Remove the bowl from the heat.

Using an electric mixer, or by hand with a whisk, whip the eggs, sugar, and salt until the mixture is light and foamy, and just holding its shape – about 5 minutes with a machine, or longer by hand. Fold one-third of the beaten eggs into the chocolate to lighten it, then scrape the lightened chocolate mixture over the beaten eggs, and fold it in just until there are no streaks of eggs visible.

Divide the batter into the baking dishes, filling them no more then 3/4rds full.

Bake the puddings on the lower rack of the oven for about 15 to 20 minutes until the puddings are puffed up, but a toothpick inserted into the center comes out with some soft, “gooey” chocolate attached. Since I used large ramekins, it took 27 minutes to cook.

Serve hot or at room temperature.


22 thoughts on “chocolate pudding cake on a rainy day

  1. Why not have some indeed?? I see no reason to say no to this. These sort of remind me of these flourless, butterless chocolate crinkles cookies I made for a cookie swap. They were practically ALL melted chocolate and just melt-in-your-mouth decadent. These have such gorgeous crackly tops!


  2. Hi Felicia, this puddings look amazingly gor.Ge.Oussss…. !! And the the ingredients aren’t hard to come by either… Looks like there is no more reason to skip desserts now… 😉 I would like to know, is it possible to bake these lovelies in cupcake cases to give away to friends?? I’m afraid de-molding it from remekins might result in some mess-up catastrophe.. Hehehe.. Thanks and have a nice day.


    1. Hey Amanda — Thanks for the sweet words! These pudding cakes were delicious. You can definitely add these to muffin tins, but you wouldn’t get a huge batch out of this recipe. Judging from the size of small ramekins to muffin tins (I usually bake cupcakes in muffin tins), you’re likely to get 6-8 out of this batch. Also, you’d have to dial down the cooking time to probably 10-15 minutes. Hope this helps!!


  3. Hi Felicia, This looks suspiciously like a chocolate soufflee I’ve had for dessert at some of my favorite French restaurants here in NYC. Is it the same thing?


  4. Hi, for some reason, every time I make this, I can’t get the “molten/gooey” part right, It turns out cake-like. It tastes good though!


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