Baked chocolate pudding – the best chocolate cake in the world!

Ingredients for 1 servings:

• 1 pack of chocolate pudding powder, for cooking
• 500 ml milk
• 60 g sugar
• 200 g chocolate to taste
• 100 g dark chocolate or couverture
• 125 g flour
• 2 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 tbsp sunflower oil or safflower oil
• 125 ml milk
• 1 egg(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Prepare the pudding according to the package instructions. Add the 200g of chocolate in pieces to the hot milk before stirring in the pudding powder and let it melt in the milk. Let the pudding cool completely. For the batter, melt the chocolate or couverture coating over low heat in a double boiler. Sift the flour and baking powder into a bowl and mix with the sugar, vanilla sugar, and salt. In another bowl, combine the oil with the milk and egg. Then add to the flour mixture and mix well. Then stir in the melted chocolate. The batter should be runny, but still have a doughy consistency. Now stir the cooled pudding until smooth and mix with the batter. Pour the finished batter into baking pans or silicone molds. Only closed molds are suitable, as otherwise the batter may leak out. Bake the cake in a preheated oven at 175°C (convection oven) for about 30 minutes (slightly less for small pans, slightly more for large cake pans). Now it gets a little tricky: Since the “pudding component” will naturally always remain somewhat liquid, you have to get the timing right. To do this, continue baking the batter and repeat the toothpick test (about every 5 minutes). When the batter is done, only a little should stick to the toothpick, but the surface should by no means be black. When this point is reached, the cake is removed from the oven and needs to cool thoroughly. It may shrink slightly during this time. After cooling, the cake is removed from the pan(s). Then it should be cut to check the consistency inside. If it is still very liquid, you can return it to the oven (again at about 175°C) for a few more minutes. Afterward, it can be covered with chocolate coating, but it is already chocolatey enough. An absolutely delicious, fluffy, and chocolatey cake experience, but not exactly easy to bake. I guarantee that your guests, family members, or simply yourself will be amazed. Tip: Since the pudding needs to be completely cooled before further processing, you can make it the evening before and then let it cool overnight. The cake can be baked in a variety of shapes and molds, so it’s difficult to give an exact number of people. With the molds I used, the batter is enough for 18 servings (see photo). It’s best to make the entire batch (unless there are really a lot of people eating, in which case you’ll obviously double the amount), otherwise you’ll end up with an opened bag of pudding. You can also store the cake(s) in the refrigerator for a few days. However, you have to wrap them up well, as they quickly absorb foreign smells and flavors.