Ina Garten Baked Chocolate Pudding Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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1/2 pound (2 sticks) unsalted butter
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4 large eggs, at room temperature
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2 cups sugar
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3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
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1/2 cup all-purpose flour
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1 teaspoon pure vanilla extract
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Optional: vanilla ice cream or whipped cream for serving
Instructions
Set your oven to 325°F (165°C). Butter a 2-quart baking dish or 6–8 ramekins.
In a small saucepan over low heat, melt the butter. Let it cool slightly so it doesn’t scramble the eggs.
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.
Reduce the mixer speed to low and add the cocoa powder, flour, and vanilla extract. Mix until just combined.
Slowly add the melted butter, mixing until smooth and fully incorporated. Do not overmix.
Pour the batter into the prepared baking dish or divide evenly among ramekins. Smooth the tops with a spatula.
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.
Let rest for 10–15 minutes before serving. Top with vanilla ice cream or whipped cream if desired.