Chocolate Pudding Cake Recipe

Back to Chocolate Pudding Cake All Reviews for Chocolate Pudding Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 55 mins Servings: 6 ed103160_1007_chocpuddingck.jpg

Ingredients Ingredient Checklist Butter, room temperature, for baking dish 1/2 cup granulated sugar, plus more for baking dish 6 large eggs, room temperature, separated 6 ounces semisweet chocolate, melted 1/2 teaspoon salt Confectioners’ sugar, for dusting

Cook’s Notes Adding one-third of the egg whites first to the chocolate mixture helps lighten the batter so the remaining whites don’t deflate when folded in. The results are delicate and delectable.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 55 mins Servings: 6 ed103160_1007_chocpuddingck.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 55 mins Servings: 6

Recipe Summary

prep: 15 mins total: 55 mins

Servings: 6

prep: 15 mins

total: 55 mins

prep:

15 mins

total:

55 mins

Servings: 6

ed103160_1007_chocpuddingck.jpg

Ingredients

Butter, room temperature, for baking dish 1/2 cup granulated sugar, plus more for baking dish 6 large eggs, room temperature, separated 6 ounces semisweet chocolate, melted 1/2 teaspoon salt Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.

In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).

Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners’ sugar just before serving.

Cook’s Notes

Adding one-third of the egg whites first to the chocolate mixture helps lighten the batter so the remaining whites don’t deflate when folded in. The results are delicate and delectable.

Reviews (18)

 Add Rating & Review     338 Ratings   5 star values:        69    4 star values:        105    3 star values:        101    2 star values:        51    1 star values:        12

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Reviews (18)

Add Rating & Review     338 Ratings   5 star values:        69    4 star values:        105    3 star values:        101    2 star values:        51    1 star values:        12

Add Rating & Review

338 Ratings 5 star values: 69 4 star values: 105 3 star values: 101 2 star values: 51 1 star values: 12

5 star values: 69 4 star values: 105 3 star values: 101 2 star values: 51 1 star values: 12

Martha Stewart Member     Rating: 5 stars       02/17/2017   I made this for a family dinner the other night. It was absolutely fantastic! The only problem is there just wasn't enough for 7 people - I'll double the recipe next time. One of the changes I made, was the chocolate. After reading the recipe thoroughly, then watching the video - I realized how similar it was to a chocolate mouse. So I decided to use the chocolate I reserve for mousse - which is 70% cacao, it came out so decadent and amazing. Everyone gloated over it and wished I had more. Perfect dessert to start immediately after dinner and pop in the oven while guests relax after a great meal anticipating the final dish.  

Martha Stewart Member     Rating: Unrated       12/03/2014   jbean32: It would not let me put in the link from Martha Stewart's website. It said it triggered the spam filter. But the video # is 946620. Hope it works for you.  

Martha Stewart Member     Rating: Unrated       12/03/2014   In the video Sarah shows clearly that this recipe calls for 6 oz chocolate that has been melted. I always weigh ingredients that are stated in ounces. 6 oz. of Guittard semi-sweet chips = 1 cup in volume. jbean32: Here is the link for the video; they do match up. Hope this link helps. Sarah uses 56-61% chocolate in the video. Guittard semi-sweet chocolate chips are 46%, the extra dark are 63%. Thanks Sarah!  

Martha Stewart Member     Rating: Unrated       12/02/2014   Easy to make and really yummy, especially served warm with a little vanilla ice cream. In regards to measuring the chocolate and punctuation; in this case it doesn't matter - 6 ounces is 6 ounces whether the chocolate is grated, chopped, melted or one piece.  

Martha Stewart Member     Rating: 5 stars       03/25/2013   Great recipe! It was relatively easy to make and tasted delicious! I thoroughly enjoyed the fact that there weren't many ingredients, which didn't affect the taste at all. I would definitely recommend this, especially for the fact that prep time didn't take long (baking time was not bad, but doesn't matter!) This is all in the opinion of a teenage girl :)  

Martha Stewart Member     Rating: Unrated       03/20/2013   To ChocoBaker. It took me several years to learn the difference between, say, 6 oz chocolate, melted and 6 oz melted chocolate. Punctuation does matter. Yes, for the first one needs to weigh the chocolate first and then melt it. For the second, one melts the chocolate and then measures it -- liquid measure. They may not be the same. There is a difference between liquid measurements and solid measurements. For instance, a cup of flour (8 oz measure) is not the same as 8 oz flour by weight.  

Martha Stewart Member     Rating: Unrated       03/07/2013   friedab and bakingqueens: When my son was in 2nd grade, he loved the joke, "What weighs more, a pound of feathers or a pound of lead?" You two would say "a pound of lead." Guess what? A pound is a pound. Six ounces is six ounces. Nine ounces equals nine ounces. Please learn the difference between weight and volume! Bakers: To measure weight, use a scale. To measure volume, use cups and spoons. Six ounces is always equal to six ounces. Grammar and punctuation do not affect gravity.  

Martha Stewart Member     Rating: Unrated       03/22/2011   the video and the recipe do not match up...flour/no flour, how many eggs, separate the eggs?....someone is not paying attention....  

Martha Stewart Member     Rating: Unrated       03/22/2011   The video and the directions do not match up...4 eggs and flour in video, 6 eggs, no flour...  

Martha Stewart Member     Rating: Unrated       04/30/2010   It has a lovely texture -- cakey on top and pudding-y on the bottom. But I would use less sugar next time, as it turned out very sweet. I used Guittard semisweet chips. To the posters who are having trouble getting the egg whites to whip, let me advise you to be sure that every molecule of fat (including egg yolks or chocolate) is cleaned off your beaters.  

Martha Stewart Member     Rating: Unrated       11/16/2008   I made it but I don't know what I did wrong cause the cake don't raise enough. I beated the egg whites like the recipe said I think maybe was the egg whites were too much time out of the refrigerator, I mean it a long time a room temperature.  

Martha Stewart Member     Rating: Unrated       11/11/2008   I have a scale and I measure by weight before melting. I usually assume that when they mean ounces of liquid, that they say "cup" or "1 half cup" or something like that. I've never had any disappointments due to incorrect measuring as far as I know. :) Good luck!  

Martha Stewart Member     Rating: Unrated       10/01/2008   If recipe says "6 oz. chocolate, melted", then you melt 6 oz. of chocolate...if recipe says "6 oz of melted chocolate", then you measure out 6 oz of already-melted chocolate. Punctuation and grammar can make a big difference in a list of ingredients.  

Martha Stewart Member     Rating: Unrated       10/01/2008   If recipe says "6 oz. chocolate, melted", you measure the chocolate and then melt it...if recipe says "6 oz. melted chocolate", then you measure out 6 oz. already-melted chocolate  

Martha Stewart Member     Rating: Unrated       09/30/2008   I just made it and it was easy. I am waiting for it to cool to taste it, but judging by what I licked from the bowl, it should be awesome!  

Martha Stewart Member     Rating: Unrated       08/16/2008   lots of cleanup! don't lick the spatulas while youn n n n n n re cooking if you only have 2! 9oz of choc. chips turned out to be 6oz of melted, so be warned. And prep took more than 15 mins for the unseasoned baker. Jeezlouise was completely correct on the aspect of forethought. Ours turned out excellent and beautiful, though! Twas delicious and not too rich, although not for the faint hearted. We even thought that the consistency was perfect for cutting out shapes w/ cookie cutters for entertaining.  

Martha Stewart Member     Rating: Unrated       01/25/2008   This dessert is for you if you really love the light and airy texture of a souffle, and Love the taste of rich chocolate. The recipe is pretty easy to put together, just takes mostly forthought to have everything ready. This will become a new Christmas tradition!  

Martha Stewart Member     Rating: Unrated       01/08/2008   Mine turned out very very rich.

Martha Stewart Member

Rating: 5 stars 02/17/2017

I made this for a family dinner the other night. It was absolutely fantastic! The only problem is there just wasn’t enough for 7 people - I’ll double the recipe next time. One of the changes I made, was the chocolate. After reading the recipe thoroughly, then watching the video - I realized how similar it was to a chocolate mouse. So I decided to use the chocolate I reserve for mousse - which is 70% cacao, it came out so decadent and amazing. Everyone gloated over it and wished I had more. Perfect dessert to start immediately after dinner and pop in the oven while guests relax after a great meal anticipating the final dish.

Rating: 5 stars

Rating: Unrated 12/03/2014

jbean32: It would not let me put in the link from Martha Stewart’s website. It said it triggered the spam filter. But the video # is 946620. Hope it works for you.

Rating: Unrated

In the video Sarah shows clearly that this recipe calls for 6 oz chocolate that has been melted. I always weigh ingredients that are stated in ounces. 6 oz. of Guittard semi-sweet chips = 1 cup in volume. jbean32: Here is the link for the video; they do match up. Hope this link helps. Sarah uses 56-61% chocolate in the video. Guittard semi-sweet chocolate chips are 46%, the extra dark are 63%. Thanks Sarah!

Rating: Unrated 12/02/2014

Easy to make and really yummy, especially served warm with a little vanilla ice cream. In regards to measuring the chocolate and punctuation; in this case it doesn’t matter - 6 ounces is 6 ounces whether the chocolate is grated, chopped, melted or one piece.

Rating: 5 stars 03/25/2013

Great recipe! It was relatively easy to make and tasted delicious! I thoroughly enjoyed the fact that there weren’t many ingredients, which didn’t affect the taste at all. I would definitely recommend this, especially for the fact that prep time didn’t take long (baking time was not bad, but doesn’t matter!) This is all in the opinion of a teenage girl :)

Rating: Unrated 03/20/2013

To ChocoBaker. It took me several years to learn the difference between, say, 6 oz chocolate, melted and 6 oz melted chocolate. Punctuation does matter. Yes, for the first one needs to weigh the chocolate first and then melt it. For the second, one melts the chocolate and then measures it – liquid measure. They may not be the same. There is a difference between liquid measurements and solid measurements. For instance, a cup of flour (8 oz measure) is not the same as 8 oz flour by weight.

Rating: Unrated 03/07/2013

friedab and bakingqueens: When my son was in 2nd grade, he loved the joke, “What weighs more, a pound of feathers or a pound of lead?” You two would say “a pound of lead.” Guess what? A pound is a pound. Six ounces is six ounces. Nine ounces equals nine ounces. Please learn the difference between weight and volume! Bakers: To measure weight, use a scale. To measure volume, use cups and spoons. Six ounces is always equal to six ounces. Grammar and punctuation do not affect gravity.

Rating: Unrated 03/22/2011

the video and the recipe do not match up…flour/no flour, how many eggs, separate the eggs?….someone is not paying attention….

The video and the directions do not match up…4 eggs and flour in video, 6 eggs, no flour…

Rating: Unrated 04/30/2010

It has a lovely texture – cakey on top and pudding-y on the bottom. But I would use less sugar next time, as it turned out very sweet. I used Guittard semisweet chips. To the posters who are having trouble getting the egg whites to whip, let me advise you to be sure that every molecule of fat (including egg yolks or chocolate) is cleaned off your beaters.

Rating: Unrated 11/16/2008

I made it but I don’t know what I did wrong cause the cake don’t raise enough. I beated the egg whites like the recipe said I think maybe was the egg whites were too much time out of the refrigerator, I mean it a long time a room temperature.

Rating: Unrated 11/11/2008

I have a scale and I measure by weight before melting. I usually assume that when they mean ounces of liquid, that they say “cup” or “1 half cup” or something like that. I’ve never had any disappointments due to incorrect measuring as far as I know. :) Good luck!

Rating: Unrated 10/01/2008

If recipe says “6 oz. chocolate, melted”, then you melt 6 oz. of chocolate…if recipe says “6 oz of melted chocolate”, then you measure out 6 oz of already-melted chocolate. Punctuation and grammar can make a big difference in a list of ingredients.

If recipe says “6 oz. chocolate, melted”, you measure the chocolate and then melt it…if recipe says “6 oz. melted chocolate”, then you measure out 6 oz. already-melted chocolate

Rating: Unrated 09/30/2008

I just made it and it was easy. I am waiting for it to cool to taste it, but judging by what I licked from the bowl, it should be awesome!

Rating: Unrated 08/16/2008

lots of cleanup! don’t lick the spatulas while youn n n n n n re cooking if you only have 2! 9oz of choc. chips turned out to be 6oz of melted, so be warned. And prep took more than 15 mins for the unseasoned baker. Jeezlouise was completely correct on the aspect of forethought. Ours turned out excellent and beautiful, though! Twas delicious and not too rich, although not for the faint hearted. We even thought that the consistency was perfect for cutting out shapes w/ cookie cutters for entertaining.

Rating: Unrated 01/25/2008

This dessert is for you if you really love the light and airy texture of a souffle, and Love the taste of rich chocolate. The recipe is pretty easy to put together, just takes mostly forthought to have everything ready. This will become a new Christmas tradition!

Rating: Unrated 01/08/2008

Mine turned out very very rich.

All Reviews for Chocolate Pudding Cake

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Pudding Cake

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (18)#

All Reviews for Chocolate Pudding Cake#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (18)

All Reviews for Chocolate Pudding Cake