Pudding au Chocolat

And the second dish I did with my mother. This is my grand’mother’s recipe for a chocolate pudding cake. Basically a chocolate version of a “pudding chômeur”

It’s delicious and decadent, but please, do eat it warm (or warm it up in the microwave for 20 seconds before eating). You can cut back on the sugar in the cake mix, if you want a slightly less overwhelmingly sweet result.

Cake Mix
1 cup flour
1 1/2 tea spoon baking powder
5 table spoon cocoa powder
1/2 tea spoon salt
3/4 cup of white sugar
3/4 cup of milk
1 tea spoon vanilla
2 table spoon of melted butter

Syrup Mix
1/2 cup white sugar
1/2 cup brown sugar
1 cup of boiling water.


1. Pre-heat the oven to 350F

2. In a large bowl, whisk together the dry ingredients.

3. Add the milk, vanilla extract and melted butter. Mix until smooth.

4. In a separate bowl, mix the sugars from the Syrup Mix above.

5. Transfer the cake batter to a greased mold.

6. Cover the batter with the mixed sugar.

7. Pour the boiling water over the sugar. The water really has to be boiling, not merely warm. Be careful not to burn yourself.

8. Run a butter knife through the cake batter a few places to allow the water to reach the bottom.

9. Cook for 30-40 minutes, until the top of the cake has a dried and cracked appearance.

10. Cut to serve. Spoon some of the syrup at the bottom over the cake as you serve it.

11. Serve warm (or re-heated) with a scoop of vanilla ice cream.


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