Is chocolate pudding cake the same as molten lava cake?

Chocolate pudding cake and molten lava cake are similar, but they’re not the same. Chocolate pudding cake has a soft cake layer with a spoonable, pudding-like chocolate sauce underneath, while molten lava cake usually has a firmer exterior with a single flowing center. This recipe is meant to be more comforting and forgiving, not precise or dramatic.

How do I know when chocolate pudding cake is done baking?

The tops should look set and slightly puffed, while the center still feels soft when you gently shake the ramekin. If the middle jiggles just a little but doesn’t look wet or raw, it’s ready. The cake will continue to set slightly after it comes out of the oven.

Why is my chocolate pudding cake not molten in the center?

This usually means it baked a little too long or the oven runs hot. Even a few extra minutes can firm up the center. The flavor will still be great, but next time try checking it earlier and pulling it out as soon as the tops are just set.

Can I make chocolate pudding cake ahead of time?

You can prepare the batter a few hours ahead and keep it covered in the refrigerator. Let it sit at room temperature briefly before baking so it cooks evenly. For the best texture, this dessert is meant to be baked and served fresh.

Chocolate Pudding Cake – A Simple Warm Chocolate Dessert

Description

Chocolate pudding cake with a soft cake top and a rich, molten chocolate center. This warm chocolate dessert is simple to make, comforting, and best served fresh from the oven.

Ingredients

Scale

1 stick salted butter
1/2 cup semi-sweet chocolate chips
3.2 ounces dark chocolate, chopped
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons instant coffee granules
1 teaspoon salt
2 teaspoons vanilla extract
4 squares semi-sweet or dark chocolate

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Instructions

Preheat the oven to 400°F and butter four 6-ounce ramekins. Place them on a baking sheet.
Melt the butter, chocolate chips, and chopped dark chocolate together over low heat until smooth, then remove from heat.
In a bowl, whisk the eggs and egg yolks until slightly pale. Add the sugar, flour, instant coffee, and salt and whisk to combine.
Slowly whisk the melted chocolate into the egg mixture, then stir in the vanilla extract.
Divide the batter evenly between the ramekins and press one chocolate square into the center of each.
Bake for 18 to 20 minutes, until the tops are just set but the centers remain soft.
Serve warm, straight from the ramekins or gently unmolded onto plates.

Notes

For the best molten center, avoid overbaking and check the cakes early.
Instant coffee enhances the chocolate flavor without adding a coffee taste.
These cakes are best served immediately while warm.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 330
Sugar: 22 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 155 mg