Chocolate Pudding Cake

Recipes Modern & Historic

Chocolate Pudding Cake

Serving Size: Makes 12 ½ cup (125 mL) servings


Non-stick spray
¾ cup (175 mL) granulated sugar, plus extra for coating ramekins
9 large eggs, room temperature, separated
2/3 cup (150 mL) HERITAGE™ Grated Chocolate Drink, melted
¾ teaspoon (3 mL) salt
Confectioners’ sugar for dusting


Preheat the oven to 350°F (177°C). Spray the ramekins with non-stick spray, coat with granulated sugar and set aside.

Whisk egg yolks with granulated sugar until creamy and fluffy. Stir in HERITAGE™ Grated Chocolate Drink, and set aside.

Whisk egg whites with salt until they form soft peaks. Using a rubber spatula, fold egg whites into chocolate mixture, 1/3 at a time.

Transfer cake mixture into ramekins. Arrange ramekins in a half hotel pan. Pour enough hot water into the pan until it comes up 1-inch (2.5 cm) on the sides of the ramekins.

Bake until the batter puffs and sets, about 30 minutes. Dust with confectioners’ sugar.

Serve warm or at room temperature.