Ina Garten Baked Chocolate Pudding Recipe

Craving a dessert that’s rich, warm, and deeply chocolatey?

Ina Garten’s Baked Chocolate Pudding is the perfect indulgence. This luscious dessert features a crisp, brownie-like crust with a soft, molten center that melts in your mouth. It’s elegant enough for dinner parties and cozy enough for weeknights. Think of it as the love child of a brownie and a soufflé—with all the richness you’d expect from a Barefoot Contessa recipe.

What is Ina Garten’s Baked Chocolate Pudding?

Ina Garten’s Baked Chocolate Pudding is a decadent chocolate dessert that’s baked in ramekins or a single dish. It develops a slightly crisp top with a gooey, pudding-like center, delivering intense chocolate flavor and a melt-in-your-mouth texture. It’s typically served warm, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream.

Other Popular Ina Garten Recipes

• Ina Garten Lobster Roll
• Ina Garten Chocolate Chip Banana Bread
• Ina Garten’s Lobster Potato Salad
• Ina Garten Lobster Corn Chowder

Reasons to Try Ina Garten’s Baked Chocolate Pudding

• Warm and comforting – A perfect dessert for chocolate lovers.
• Rich but not overly sweet – Balanced flavor with dark chocolate depth.
• Simple ingredients, stunning results – Elegant enough for guests.
• Customizable – Add espresso, orange zest, or berries.
• Bakes in ramekins or a single dish – Flexible presentation.
• Great make-ahead option – Batter can be prepped ahead and baked fresh.

Ingredients Needed to Make Ina Garten Baked Chocolate Pudding

• 1/2 pound (2 sticks) unsalted butter
• 4 large eggs, at room temperature
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• Optional: vanilla ice cream or whipped cream for serving

Instructions to Prepare Ina Garten Baked Chocolate Pudding

Preheat the oven

Set your oven to 325°F (165°C). Butter a 2-quart baking dish or 6–8 ramekins.

Melt the butter

In a small saucepan over low heat, melt the butter. Let it cool slightly so it doesn’t scramble the eggs.

Mix eggs and sugar

In a large bowl, beat the eggs and sugar together using an electric mixer on medium-high speed for 5–10 minutes, until thick and pale. This step gives the dessert its soft, airy texture.

Add cocoa, flour, and vanilla

Reduce the mixer speed to low and add the cocoa powder, flour, and vanilla extract. Mix until just combined.

Stir in melted butter

Slowly add the melted butter, mixing until smooth and fully incorporated. Do not overmix.

Pour into a dish or ramekins

Pour the batter into the prepared baking dish or divide evenly among ramekins. Smooth the tops with a spatula.

Bake until just set

Bake for 35–40 minutes (or 25–30 minutes for ramekins), until the top is firm but the center is still slightly soft. A toothpick inserted should come out with moist crumbs but not wet batter.

Cool slightly and serve warm

Let rest for 10–15 minutes before serving. Top with vanilla ice cream or whipped cream if desired.

What Goes Well With Ina Garten’s Baked Chocolate Pudding

• Top with vanilla ice cream – Melts into the warm pudding perfectly.
• Serve with fresh berries – Raspberries or strawberries balance the richness.
• Add a drizzle of caramel or chocolate sauce – For extra indulgence.
• Include a dollop of crème fraîche – Adds a tangy contrast.
• Serve with espresso or coffee – Cuts the sweetness and deepens the flavor.
• Pair with a glass of red wine or port – Ideal for elegant dinner pairings.
• Dust with powdered sugar – A simple, pretty finishing touch.

Key Tips for Making Ina Garten’s Baked Chocolate Pudding

• Don’t overbake – The center should remain soft and fudgy.
• Use high-quality cocoa powder – Dutch-processed cocoa gives a richer flavor.
• Beat eggs and sugar well – This creates the pudding’s light yet gooey texture.
• Serve warm – That’s when the center is most luscious.
• Let it rest briefly – Allows the top to set slightly while the center stays soft.
• Use a baking dish or ramekins – Individual portions make a beautiful presentation.
• Make ahead – You can prep the batter and chill it, then bake when ready to serve.

Creative Variations of Ina Garten’s Baked Chocolate Pudding

• Add instant espresso powder – Intensifies the chocolate flavor.
• Stir in orange zest – For a citrusy twist.
• Fold in chocolate chunks or chips – For pockets of melty chocolate.
• Top with sea salt flakes – A sweet-salty combo that’s irresistible.
• Make it gluten-free – Use almond flour or a gluten-free blend.
• Infuse with peppermint extract – Great for holidays.
• Serve in mini cast iron pans – For rustic charm.

Storage Guidelines for Ina Garten’s Baked Chocolate Pudding

• Refrigerate leftovers in an airtight container – Keeps for up to 3 days.
• Reheat before serving – Microwave in 20-second intervals or warm in a 300°F oven.
• Cover well to prevent drying – Especially if storing in ramekins.
• Don’t freeze – The texture may change and lose its softness.
• Store at room temp if serving later the same day – Just cover with foil.

Reheating Tips for Ina Garten’s Baked Chocolate Pudding

• Use the microwave for quick reheating – 20–30 seconds on medium power.
• Reheat in the oven for better texture – Cover with foil and bake at 300°F for 10–15 minutes.
• Avoid over-reheating – The pudding can dry out if too hot.
• Top with fresh cream or ice cream when serving – Restores richness and contrast.

Nutrition Value (per serving – based on 8 servings)

• Calories: 420 kcal
• Protein: 4g
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 38g
• Sodium: 50mg
• Cholesterol: 95mg

FAQs

Can I make Ina Garten’s baked chocolate pudding ahead of time?

Yes, you can prepare the batter a day in advance and refrigerate it in the baking dish or ramekins. When ready to serve, bring it to room temperature for about 30 minutes, then bake as directed. This makes it a great dessert for entertaining.

How do I know when baked chocolate pudding is done?

The edges should be set, and the center should still be slightly soft but not liquid. A toothpick inserted near the edge should come out with moist crumbs, while the middle remains fudgy. Avoid overbaking to maintain the pudding-like texture.

Can I freeze baked chocolate pudding?

It’s not recommended. Freezing can change the texture, making the center less gooey and the top less crisp. For best results, enjoy it fresh or within a couple of days when stored in the refrigerator.

What type of cocoa powder should I use?

Use Dutch-processed unsweetened cocoa powder for a deeper flavor and a smoother finish. Ina typically prefers high-quality ingredients, and this type of cocoa gives the pudding its rich, chocolatey taste.

Wrapping Up

Ina Garten’s Baked Chocolate Pudding is a luxurious, comforting dessert that’s surprisingly easy to make. With a rich, fudgy center and a crisp, crackly top, it’s everything a chocolate dessert should be—deeply flavored, indulgent, and satisfying.

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