30-Minute Baked Chocolate Pudding Cake Recipe

Last night I was craving a no muss, no fuss chocolate cake. I rarely bake – I don’t even have a sweet tooth (ice cream does not count). But sometimes, you’ve just got to have chocolate cake, you know?

So after a quick google, I settled on this flourless chocolate cake recipe. Was it any good? My husband, who does not eat any sweets ever, ate four slices in a row. It was just like a baked chocolate pudding, custardy and luscious with a rich chocolate flavor but without any cloying sweetness. So that’s what I’m calling it – baked chocolate pudding cake. A dollop of creme fraiche is essential.

The best bit? The cake is ready in just over 30 minutes, with ingredients everyone has in their kitchen. What could be better when the chocolate cake craving hits?

Chocolate Pudding Cake Recipe (slightly adapted from this recipe)

7 ounces/210g dark (bittersweet) chocolate, broken into small pieces or use chocolate chips
1 3/4 stick unsalted butter cut into small dice
1 1/3 cup granulated or brown sugar (or mix of both)
Pinch of salt
5 eggs
1 1/2 teaspoons flour
1 teaspoon baking powder
Creme fraiche, to serve


1. Preheat oven to 375F/190C. Line and butter an 8-inch round cake pan.

2. Melt the chocolate gently with the butter in a double boiler or in the microwave, stirring regularly.

3. Add the sugar and salt to the chocolate-butter mixture and stir to dissolve. Set aside to cool for a few moments. Then add the eggs all at once, whisking gently until combined. Gently fold through the flour and baking powder.

4. Pour the batter into the prepared cake pan and bake for 25 minutes. The top of the cake will puff up and look crackly.

5. Let the cake cool for 10 minutes, then remove from the pan. The cake will deflate to about an inch thick. Serve warm, at room temperature or cold, with a dollop of creme fraiche.

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