The Ultimate Leaky Chocolate Pudding
Soul-Warming Molten Indulgence
There is nothing quite as satisfying as breaking through a light, cake-like exterior to reveal a river of molten dark chocolate.
The Whatever Pan is the secret to achieving the perfect texture for a large-format molten pudding. Its cast aluminum construction ensures that the edges of the pudding set into a firm, brownie-like crust, while the interior remains gooey and warm. The pan’s excellent heat retention means your dessert stays at that perfect “leaky” temperature long after it leaves the oven, making it an ideal centerpiece for family-style sharing.
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Serves
6
Course
Dessert
Prepare
10 mins
Cooks
15 – 20 mins
165g 70% dark chocolate, roughly chopped
170g unsalted butter, chopped
6 large eggs
165g powdered (icing) sugar
115g plain flour
60g almond meal (ground almonds)
Thickened cream, for serving
1 Preheat your oven to 200°C / 400°F.
2 Place the chopped chocolate and butter in a heatproof bowl. Melt them together using a bain-marie (over simmering water) or in short bursts in the microwave until glossy and smooth.
3 In your Medium Mixing Bowl, whisk the eggs and powdered sugar vigorously until the mixture is pale, thick, and doubled in volume.
4 In a separate bowl, whisk together the plain flour and almond meal to remove any lumps.
5 Gently fold the flour mixture into the eggs using a spatula, followed by the melted chocolate. Fold carefully to keep as much air in the batter as possible.
6 Generously grease your Whatever Pan with butter. Pour the batter in and gently tap the pan on the counter to level the mixture.
7 Bake for 15–20 minutes. The edges should be set and firm, but the center should still have a slight wobble.
8 Allow the pudding to rest for 5 minutes. This allows the crust to stabilize while the center stays molten. Serve warm with a generous pour of thickened cream.
| Nutrient | Amount |
|---|---|
| Energy | 2,050kJ / 490kcal |
| Fat | 34g |
| Saturated Fat | 18g |
| Carbohydrates | 38g |
| Sugars | 28g |
| Protein | 9g |