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Baked Chocolate Pudding

Warm and chocolaty dessert that is best served warm. It can also be cooked ahead of time and reheated.
Servings 6


  • 4 ounces semisweet baking chocolate or chocolate chips
  • 2 tbsp butter
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp flour
  • 1/4 tsp salt
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 1 tsp vanilla extract


  • Preheat oven to 325 degrees. Place a baking sheet on the counter. Place 6 ramekins that are at least 4 ounces in size on the sheet. You could use glass canning jars or regular ramekins or small bowls that are oven safe.
  • In a large glass bowl, add the chocolate (chopped up or in chips) and butter. Cook this in the microwave for 2 minutes at 50% power. Whisk Together! It should be smooth.
  • In a small bowl, add the sugar, cocoa powder, flour and salt. Whisk Together! Gradually, add this mixture to the melted chocolate mixture.
  • Now, we will learn how to TEMPER the eggs. This is important when adding any raw eggs to a hot or warm mixture. The sugar mixture should bring down the temperature, however, this is a great teaching moment to add a little of the warm chocolate mixture to the eggs. Whisk Together! Add a little more warm mixture to the eggs. Now the eggs are warmer, you can add them to the chocolate mixture. Add the milk and vanilla as well.
  • Portion the chocolate batter into the ramekins. Bake 20 minutes. The top should NOT be jiggly.
  • Feel free to add whipped cream, ice cream or powdered sugar. Serve while warm. Enjoy!


Recipe provided at DierbergsĀ