Mini Dark Chocolate Pudding Cakes Recipe -
Mini Dark Chocolate Pudding Cakes Recipe
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Mini Dark Chocolate Pudding Cakes
See how to make mini pudding cakes with luscious dark chocolate. See more
  • READY IN 40 mins

Mini Dark Chocolate Pudding Cakes

Recipe by  

"When these mini pudding cakes bake, the chocolate cake layer on the bottom rises to the top and leaves a rich, pudding layer beneath for a delicious, decadent dessert."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.
  2. Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
  3. Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.
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  • * To toast hazelnuts, preheat oven to 350 degrees F. Spread chopped hazelnuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice. Rub off skins with a clean kitchen towel.

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2014

Wow! I've made this several times and it is a MUST for your dessert collection--quick simple and delish. Because we have 5 in our family, I divide the batter between 5 ramekins and bake 27 minutes resulting in a lava filling which my family loves. Nutella was used for the hazelnut spread and the one person in my family that doesn't like Nutella had no idea--this fact will remain our secret! One was left at room temp until the following day and was like a dark choc pudding on the inside. Delicious hot or not :)

Most Helpful Critical Review
May 13, 2015

The middles caved in leaving me with a hard ring of cake atop a soupy pudding.


6 Ratings

Apr 01, 2015

Very nice! Richer than the other pudding cake recipes i have tried. I added a little vanilla bean to the batter, and reduced the sugar slightly and substituted a couple of tablespoons of amaretto in the boiling water. If you lightly spray the ramekins before filling they will be easy to clean.

Jun 25, 2014

I adjusted the servings to halve the recipe, and baked it in two ramekins. I didn't have nutella, so used 1 tbsp melted butter instead. I used mini chocolate chips. I would possibly add a dash of vanilla or a smidgen of cinnamon next time, although it was thoroughly enjoyed as is.

Nov 11, 2014

Very nummy! Thanks so much for sharing!

Jun 25, 2014

They left rock-hard cake material around the inside of the ramekin. They tasted fine, but I would not make it again.


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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