Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate Pudding Cake 3.5 (338) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 55 mins Servings: 6 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. Ingredients Butter, room temperature, for baking dish ½ cup granulated sugar, plus more for baking dish 6 large eggs, room temperature, separated 6 ounces semisweet chocolate, melted ½ 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. José Manuel Picayo Rivera 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. Rate it Print