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+ servings
chocolate pudding cake in white ramekin

Chocolate Pudding Cakes

Course cake
Cuisine American
Diet Low Salt
Keyword bittersweet chocolate, snack cake
Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 small cakes


  • 6 ounces bittersweet chocolate
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 3 large eggs
  • 3 large egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon optional
  • a good pinch of salt
  • 5 tablespoons flour


  • Preheat the oven to 375 degrees F.
  • Melt chocolate and butter together, making sure chocolate is melted and smooth. Set aside to cool slightly.
  • In the bowl of a standing mixer, beat the eggs, yolks, and sugar at medium speed for 5 minutes. Add the vanilla, bourbon (if using), and salt, and mix to combine. Add the flour and mix until the flour is completely incorporated. Add the slightly cooled chocolate and butter, and mix lightly.
  • Fill 6 ramekins (or two oven safe bowls, see above note) halfway and place them on a baking sheet. Bake 11-12 minutes. The edges should be starting to bake up, but the center should still look underdone. Let the cakes cool a few minutes, and then serve alone or with basil ice cream.