Martha Stewart Chocolate Pudding Cake

This martha stewart chocolate pudding cake is a rich and silky dessert, which is made with semisweet chocolate and whipped egg whites. It’s the ultimate comfort food recipe, perfect for dinner parties or an elegant make-ahead dessert, ready in 50 minutes.

Martha Stewart Chocolate Pudding Cake Ingredients

• Butter, room temperature, for baking dish
• 1/2 cup granulated sugar, plus more for baking dish
• 6 large eggs, room temperature, separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Chocolate Pudding Cake

1. Prep oven and dish: Preheat oven to 350°F and bring a kettle of water to a boil. Butter a shallow 2-quart baking dish and coat with sugar, tapping out excess.
2. Mix yolks and chocolate: Whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate.
3. Whip egg whites: In a clean bowl, beat egg whites with salt until soft peaks form.
4. Fold batter: Whisk one-third of egg whites into chocolate mixture, then gently fold in remaining whites until just combined.
5. Prepare water bath: Transfer batter to prepared dish. Place dish in a roasting pan and add boiling water to reach 1 inch up the sides.
6. Bake: Bake 25–35 minutes, until puffed and just set with a slightly wobbly center.
7. Serve: Cool 5 minutes, dust with confectioners’ sugar, and serve warm.

Recipe Tips

• Why use a water bath? It ensures a soft, pudding-like center.
• How to know it’s done: The center should jiggle slightly when shaken.
• Can I make this ahead? Best served shortly after baking.
• Why did my cake collapse? This is normal as it cools.
• Serving tip: Dust with sugar just before serving for best presentation.

What To Serve With Chocolate Pudding Cake

• Lightly sweetened whipped cream
• Fresh berries
• Vanilla ice cream
• Espresso or coffee

How To Store Chocolate Pudding Cake

Refrigerate: Cover and store up to 2 days. Rewarm gently before serving.

Freeze: Not recommended.

Chocolate Pudding Cake Nutrition Facts

• Calories: ~390
• Carbs: ~28g
• Protein: ~7g
• Fat: ~28g

Nutrition information is estimated and may vary.

FAQs

Is chocolate pudding cake the same as lava cake?
No, it has a softer, custard-like texture.

Can I use dark chocolate instead?
Yes, bittersweet chocolate works well.

Why separate the eggs?
Whipped whites give the cake its light texture.

Can I bake this in individual dishes?
Yes, reduce baking time slightly.

Try More Recipes:

• Martha Stewart Chocolate Pound Cake
• Martha Stewart Chocolate Peppermint Cake
• Martha Stewart Chocolate Peanut Butter Cake