One Bowl Flourless Chocolate Pudding Cake

Serves 4-6


  • 8oz Semi-Sweet chocolate (chocolate chips will work)
  • 4 tablespoons butter
  • 3 teaspoons cornstarch
  • 4 eggs
  • 4 tablespoons Brandy (optional, or other liqueur like amaretto)
  • 1/2 cup sugar
  • 3 tablespoons butter (for coating ramekins)
  • 3 tablespoons sugar (for coating ramekins)


Step 1 Preheat oven to 350 degrees.
Step 2 In a Calphalon double boiler, melt the butter and chocolate over medium heat, stirring constantly to smooth. When the mixture is completely melted, remove from heat. Or you can place chocolate in the microwave and melt the chocolate slowly, stirring at every round of heating. (Do not over heat or you will seize the chocolate and it will not work). When the chocolate is almost entirely melted, place the butter in the chocolate and heat for a 10 seconds more. Stir the butter and chocolate until thoroughly mixed.
Step 3 Add the 1/2 cup of sugar and cornstarch to the chocolate mixture and combine well.
Step 4 Add the eggs into the chocolate mixture and whisk all ingredients together. Then add the brandy and whisk again until smooth.
Step 5 Line the bottom of each ramekin with a circle of parchment paper. Butter the parchment and the sides of the ramekin. Coat the inside of the ramekins with sugar, then fill with the chocolate butter.
Step 6 Place the ramekins on a jelly roll pan or baking sheet, and bake in the preheated oven for 14-16 minutes.
Step 7 Carefully invert each ramekin onto a dessert plate. Remove the parchment circle.
Step 8 Serve the cakes while still warm, garnished with freshly whipped cream, or other choice of topping.
Step 9 Adjusted for high altitude. For sea-level bakers, bake for 18-20 minutes.

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