Gusto TV Double Chocolate Pudding Recipe - Self-Saucing Hot Fudge Cake

Double Chocolate Pudding Recipe

Double Chocolate Pudding Recipe transforms simple batter into magical self-saucing wonder where boiling water poured over cocoa-sugar crust sinks through creating fudgy hot sauce beneath cakey dome studded chocolate chips — ultimate comfort dessert. From A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, this 8-inch ramekin spectacle delivers molten chocolate sauce serving 6 generously with ice cream melt perfection.

The Inspiration

Double Chocolate Pudding channels British steamed pudding tradition through oven shortcut — dry cocoa-sugar topping + boiling water creates steam pressure dissolving sugars into sauce migrating downward while baking powder lifts batter upward encasing chips in tender crumb. Lauren Gulyas masterfully executes self-saucing science where 5 tbsp cocoa powder ratio prevents bitterness while whole milk + egg emulsion guarantees moist cake layer. 350°F gentle heat prevents cracking; toothpick test confirms dome doneness while bottom remains saucy.

From Depression-era pantry desserts to modern dinner party showstoppers, self-saucing puddings endure through thermodynamics — here, room temperature buttering prevents sticking while 1 cup boiling water volume perfects sauce consistency. Robert emphasizes sifting precision (no lumps), chip folding (distribution), and hot serving (sauce liquidity). Episode’s chicken-chocolate theme finds sweet counterpoint; single 8-inch ramekin serves 6 intimately sharing spoons. Recipe scales perfectly — double for 9×13, individual ramekins bake 18 minutes.

Ingredients:

½ cup (125ml) all-purpose flour
¼ cup (62ml) white sugar
¼ cup plus 2 tablespoons (92ml) brown sugar
1.5 teaspoons (7.5ml) baking powder
5 tablespoons (75ml) cocoa powder
½ cup (125ml) whole milk
2 tablespoons (30ml) melted butter
1 egg lightly whisked
1 teaspoon (5ml) pure vanilla extract
1 cup (250ml) boiling hot water
½ cup (125ml) semi-sweet chocolate chips
Room temperature butter for pan

Method

Preheat oven to 350F (176°C).
Lightly butter one large 8 inch (20 cm) oven proof ramekin.
Sift together flour, sugar, ¼ cup (62ml) brown sugar, baking powder and 2 tablespoons cocoa.
In a separate bowl whisk together milk, melted butter, egg and vanilla.
Add the wet ingredients to the dry and whisk to combine.
Fold in the chocolate chips.
In a separate bowl mix together 2 tbsp brown sugar with remaining cocoa.
Sprinkle the sugar cocoa mixture over puddings.
Cover the pudding with 1 cup (250ml) of boiling water.
Place in the oven and bake for 20 minutes or until cake is cooked through. Test by inserting a toothpick into the center of the cake, it should come out clean.
Remove from oven.
To serve scoop out cake and drizzle with sauce in the bottom of the cake pan.
Serve with Ice cream

Serving Suggestions

Scoop Double Chocolate Pudding family-style from central ramekin with oversized spoons diving through cakey dome into fudge pool, cascading ice cream scoops melting seductively, or serve deconstructed scooping cake mounds beside sauce moats — episode’s chicken-chocolate theme begs mole poblano drizzle alongside contrasting savory while sea salt flakes amplify chocolate depth. Date night presentation features tableside water pour drama; winter dinner parties demand Irish whiskey cream chaser. Pair Banyuls matching chocolate or tawny port embracing spice; deconstruct into parfait layering crumbled cake, fudge, and hazelnut praline. Buffet stations feature chafing dish warmth; microwave reheats individual scoops perfectly preserving magic.

Final Thoughts

Double Chocolate Pudding recipe from A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, transforms simple batter into magical self-saucing spectacle where boiling water poured over cocoa-sugar crust sinks creating fudgy hot sauce beneath chocolate chip studded cakey dome baked single 8-inch ramekin serving 6 generously — 350 20-minute bake leverages thermodynamic separation yielding reliable molten pool every time with ice cream providing essential melt contrast. Sifting precision and back-spoon water technique guarantee lump-free layers contrasting tender crumb, scaling effortlessly from family dessert to dinner party showstopper with sea salt elevating chocolate purity.

Find more recipes from A is for Apple here!