New This Month

Chocolate Pudding Cake


Starring chocolate and made with just six ingredients, this flourless cake has a pudding-like center. A water bath helps it cook gently and stay moist.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 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


  1. Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.

  2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.

  3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).

  4. Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

Cook's Notes

Adding one-third of the egg whites first to the chocolate mixture helps lighten the batter so the remaining whites don't deflate when folded in. The results are delicate and delectable.

Reviews Add a comment

    17 FEB, 2017
    I made this for a family dinner the other night. It was absolutely fantastic! The only problem is there just wasn't enough for 7 people - I'll double the recipe next time. One of the changes I made, was the chocolate. After reading the recipe thoroughly, then watching the video - I realized how similar it was to a chocolate mouse. So I decided to use the chocolate I reserve for mousse - which is 70% cacao, it came out so decadent and amazing. Everyone gloated over it and wished I had more. Perfect dessert to start immediately after dinner and pop in the oven while guests relax after a great meal anticipating the final dish.
  • Magic_Cook
    3 DEC, 2014
    jbean32: It would not let me put in the link from Martha Stewart's website. It said it triggered the spam filter. But the video # is 946620. Hope it works for you.
  • Magic_Cook
    3 DEC, 2014
    In the video Sarah shows clearly that this recipe calls for 6 oz chocolate that has been melted. I always weigh ingredients that are stated in ounces. 6 oz. of Guittard semi-sweet chips = 1 cup in volume. jbean32: Here is the link for the video; they do match up. Hope this link helps. Sarah uses 56-61% chocolate in the video. Guittard semi-sweet chocolate chips are 46%, the extra dark are 63%. Thanks Sarah!
  • Charlu
    2 DEC, 2014
    Easy to make and really yummy, especially served warm with a little vanilla ice cream. In regards to measuring the chocolate and punctuation; in this case it doesn't matter - 6 ounces is 6 ounces whether the chocolate is grated, chopped, melted or one piece.
  • MichelleNaturelle
    25 MAR, 2013
    Great recipe! It was relatively easy to make and tasted delicious! I thoroughly enjoyed the fact that there weren't many ingredients, which didn't affect the taste at all. I would definitely recommend this, especially for the fact that prep time didn't take long (baking time was not bad, but doesn't matter!) This is all in the opinion of a teenage girl :)
  • MS11995172
    20 MAR, 2013
    To ChocoBaker. It took me several years to learn the difference between, say, 6 oz chocolate, melted and 6 oz melted chocolate. Punctuation does matter. Yes, for the first one needs to weigh the chocolate first and then melt it. For the second, one melts the chocolate and then measures it -- liquid measure. They may not be the same. There is a difference between liquid measurements and solid measurements. For instance, a cup of flour (8 oz measure) is not the same as 8 oz flour by weight.
  • ChocoBaker
    7 MAR, 2013
    friedab and bakingqueens: When my son was in 2nd grade, he loved the joke, "What weighs more, a pound of feathers or a pound of lead?" You two would say "a pound of lead." Guess what? A pound is a pound. Six ounces is six ounces. Nine ounces equals nine ounces. Please learn the difference between weight and volume! Bakers: To measure weight, use a scale. To measure volume, use cups and spoons. Six ounces is always equal to six ounces. Grammar and punctuation do not affect gravity.
  • jbean32
    22 MAR, 2011
    the video and the recipe do not match up...flour/no flour, how many eggs, separate the eggs?....someone is not paying attention....
  • jbean32
    22 MAR, 2011
    The video and the directions do not match up...4 eggs and flour in video, 6 eggs, no flour...
  • ltsering
    30 APR, 2010
    It has a lovely texture -- cakey on top and pudding-y on the bottom. But I would use less sugar next time, as it turned out very sweet. I used Guittard semisweet chips. To the posters who are having trouble getting the egg whites to whip, let me advise you to be sure that every molecule of fat (including egg yolks or chocolate) is cleaned off your beaters.