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Chocolate Pudding Cake, Holiday Desserts
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Chocolate Cake Pudding

Prep Time15 minutes
Cook Time5 minutes

Ingredients

  • 5 oz. semi-sweet & dark chocolate combination see notes
  • 1 cup 1% low fat milk
  • 1/4 cup of heavy cream
  • 4 1/2 oz. unsalted butter
  • 3 eggs separated
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 cup + 1 teaspoon all purpose flour
  • 2 tablespoons shelled pistacchios

Instructions

  • Using a double boiler, combine chocolate, milk and cream. Simmer until chocolate melts.
  • Meanwhile, melt butter in the microwave. Stir into the chocolate.
  • Using an electric mixer, combine the egg whites and salt. Beat until stiff peaks form.
  • Beat egg whites and sugar until light and fluffy.
  • Using a rubber spatula, fold in the flour. At this point, it will be very clumpy.
  • Add chocolate and fold in until thoroughly combined.
  • Finally, fold in the egg yolks. No matter how much I mixed, the batter was still a little clumpy. Turn the mixer back on and beat for about 3-4 minutes until thoroughly combined and try to get as smooth as possible.
  • Pass the batter through a sieve into a saucepan. On medium heat, simmer for about 5 minutes, stirring constantly.
  • Serve warm, garnished with pistacchios.

Notes

I used 1.4 oz. of 60% chili chocolate and the rest of 80% chocolate. If you use all semi-sweet chocolate as the original recipe indicates, subtract 2 tablespoons of sugar.
The recipe called for full fat milk. I only had 1% low fat milk, so I used 1 cup of low fat milk and 1/4 cup of heavy cream.
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