Thursday, August 22, 2013

Baked Chocolate Pudding

Bookmark this dessert for any occasion where you are craving not just chocolate, but chocolate. This dessert, conceptualized by Anna Pump, and printed by Ina Garten, is perfect in its simplicity. There are no fussy ingredients, there is no difficult maneuvering, and I can almost guarantee that everyone will love it.

-2 sticks unsalted butter (plus more for the dish)
-4 large eggs
-2 cups sugar
-3/4 cup cocoa powder
-1/2 cup flour
-1 tsp. pure vanilla extract
-vanilla ice cream, strawberries (optional)

-Preheat your oven to 325. Using your extra butter, coat a 9x12" baking dish evenly.
-In the microwave, melt the 2 sticks of butter. Set aside to cool.
-In an electric mixer, combine the eggs and sugar. Set your kitchen timer for 10 minutes, and beat together until the mixture is very thick and is pale yellow in color.
-Sift the flour and cocoa powder together, and set aside.
-Turn the speed on the mixer down, and slowly add the vanilla, and flour/cocoa mixture. Turn the speed down lower yet, and add the butter slowly. Mix until just combined.
-Pour your batter into the prepared dish. Place in an even larger casserole dish, and fill halfway with hot tap water. Place in the oven and bake for exactly one hour. The top will be dry to the touch, and the inside will be molten baked pudding.

{use good cocoa powder}

And P.S., I said that the ice cream was optional but really - it's not. :)


  1. Hershey's and Nestle cocoa powders are definitely not "good" cocoa powders... they're on the cheapo end of the spectrum. Ghirardelli is fairly nice, but Valrhona and Scharffen-Berger are excellent and not impossible for the home cook to come by. You should try it again with one of the latter - your inner chocolate-lover will thank you!

    1. That's a good indication of my taste I suppose! ;) Thanks for the tips though!