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Chocolate Pudding Cake

Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist. 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.

  • prep: 15 mins
    total time: 55 mins
  • servings: 6
Photography: José Manuel Picayo Rivera

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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

  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    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).

  4. Step 4

    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.

Source
Everyday Food, October 2007

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Reviews (14)

  • MichelleNaturelle 25 Mar, 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 :)

  • BlueJay21 20 Mar, 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.

  • ChocoBaker 7 Mar, 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.

  • jbean32 22 Mar, 2011

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

  • jbean32 22 Mar, 2011

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

  • ltsering 30 Apr, 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.

  • Ivette001 16 Nov, 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.

  • HamNCheezNLuv 11 Nov, 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!

  • freidab 1 Oct, 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.

  • freidab 1 Oct, 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

  • millysuazo 30 Sep, 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!

  • bakingqueens 16 Aug, 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.

  • jeezlouise 25 Jan, 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!

  • Shamblina 8 Jan, 2008

    Mine turned out very very rich.