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Warm Chocolate Puddings


These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: tbd

Source: Everyday Food, December 2006


  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons sugar
  • 2 large eggs, yolks and whites separated
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Ice cream (any flavor), for serving (optional)


  1. Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.

  2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.

  3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.

  4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)

  5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

Cook's Notes

A serrated knife makes fast work of finely chopping chocolate before melting.

Reviews Add a comment

  • jdfoldenauerya
    13 OCT, 2016
    This is a quick and easy dessert that I've made many times--tonight, I made it and added a heaping spoonful of tart cherry preserves, which was absolutely amazing. I have also added cajeta, which boiled over a bit, but was still outstanding.
  • mwinky
    12 JAN, 2013
    for an everyday dessert? this kicks it up and then some! i used choc chips (oh horror) it is wonderful, and we cannot get enough. sometimes simple is the best.
  • Madhi
    17 JAN, 2011
  • feedemwell
    11 JAN, 2011
    Lovely and easy recipe! Love warm pudding!! To those who can't get the recipes to come up, maybe try the "get the recipe" button vs. the picture, seems to work quicker. Enjoy!
  • erinye
    17 FEB, 2010
    I have made this a bunch of times now becasue my friends and family can't get enough. Good by itself, magnificent with vanilla ice cream.
  • mmaratta
    14 NOV, 2008
    Hooray to "auntizzi"e for her comment on the inefficiency of having to click and click again on the photos just to get the recipe. Please find a better solution. MM Toronto
  • txnxile
    12 NOV, 2008
    I have to agree with Auntlizzie! What a nuisance.
  • 3kidsmama
    12 NOV, 2008
    I agree that it needs to be slightly undercooked. 20 to 25 minutes for ramequins is too long, and it will result in a dry product. It also benefits from adding a little ice cream or other sauce, like a coulis. Not really 'special', yet a decent and quick dessert to make
  • auntlizzie
    11 NOV, 2008
    While I really enjoy the many fine recipes, it is annoying to have to click and click again and again just to actually get to the recipe. Small stuff, I know, but I've come to expect uber-efficiency from Martha Stewart materials.
  • organicmama
    17 JUN, 2008
    I've made this tatsy treat quite a few times! But since I don't ahve the right size ramekins, I made it in a souffle dish. I doubled the recipe. But I always forget to write down exaclty how long it takes to bake. I've over done it a couple times and then it jsut tastes like a brownie. So I'd err on the side of undercooking it to get that puddingy texture.