Description

Delight in rich and gooey Easy Chocolate Pudding Cakes featuring a luscious molten center of melted chocolate squares enclosed in a tender, chocolatey cake. Perfectly baked in individual ramekins, these decadent desserts combine semi-sweet and dark chocolate with a hint of espresso for deep flavor. Serve warm with chocolate shavings and whipped cream for an indulgent treat that’s surprisingly simple to make.

Ingredients

Scale

Chocolate Mixture

1 stick salted butter
1/2 cup semi-sweet chocolate chips
3.2 ounces dark chocolate, chopped

Batter

2 eggs, at room temperature
2 egg yolks, at room temperature
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons instant coffee granules
1 teaspoon salt
2 teaspoons vanilla extract

Finishing

4 squares semi-sweet or dark chocolate
Chocolate shavings, for serving
Lightly whipped cream, for serving

Instructions

Preheat and prepare ramekins: Preheat the oven to 400°F (204°C). Lightly butter four 6-ounce ramekins to prevent sticking. Place the ramekins on a baking sheet for easy handling.
Melt chocolate and butter: In a small saucepan over low heat, melt the butter, semi-sweet chocolate chips, and chopped dark chocolate together. Stir frequently until the mixture is smooth and fully combined. Remove from heat and allow to cool slightly.
Mix eggs and dry ingredients: In a mixing bowl, whisk the eggs and egg yolks briskly for about 1 minute until pale yellow and slightly frothy. Add the granulated sugar, all-purpose flour, instant coffee granules, and salt. Whisk until well incorporated.
Combine chocolate with egg mixture: Gradually whisk the melted chocolate mixture into the egg and dry ingredients until smooth and uniform. Stir in the vanilla extract.
Fill ramekins and insert chocolate squares: Divide the batter evenly among the prepared ramekins. Gently press one square of semi-sweet or dark chocolate into the center of each cake batter to create a molten chocolate core.
Bake the cakes: Bake the cakes in the preheated oven for 18 to 20 minutes, until the tops are just set but the centers remain soft and pudding-like.
Serve warm: Remove from the oven and allow to cool slightly. Serve warm topped with chocolate shavings and a dollop of lightly whipped cream for a luscious finish.

Notes

Use room temperature eggs to achieve a smooth, well-emulsified batter.
Instant coffee granules enhance the chocolate flavor without overpowering the cake.
Do not overbake to maintain the molten center texture.
Ramekins can be prepared ahead and refrigerated before baking.
For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate chips.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate pudding cake, molten chocolate cake, individual chocolate desserts, easy chocolate recipe, chocolate lava cake alternative