Ina Garten Baked Chocolate Pudding Recipe

This Ina Garten Baked Chocolate Pudding recipe is rich and fudgy, which uses cocoa powder and real butter. It’s the ultimate comfort food recipe, ready in about 35 minutes.

Jump to Recipe

Ina Garten Baked Chocolate Pudding Ingredients

• 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

How To Make Ina Garten Baked Chocolate Pudding

1. Preheat the oven: Set the oven to 325°F (165°C). Butter a 2-quart baking dish or 6–8 ramekins.
2. Melt the butter: In a small saucepan, melt the butter over low heat. Let it cool slightly.
3. Beat eggs and sugar: In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for 5–10 minutes until thick and pale.
4. Add dry ingredients and vanilla: Reduce speed to low and mix in cocoa powder, flour, and vanilla extract just until combined.
5. Incorporate melted butter: Slowly add the melted butter and mix until smooth. Avoid overmixing.
6. Fill baking dish: Pour the batter into the prepared dish or ramekins and smooth the tops.
7. Bake the pudding: Bake for 35–40 minutes (or 25–30 minutes for ramekins) until the top is set and the center is slightly soft.
8. Cool and serve: Let cool for 10–15 minutes before serving warm with ice cream or whipped cream.

Recipe Tips

• What type of cocoa is best? Dutch-processed cocoa gives a richer, smoother chocolate flavor.
• How do I know it’s done baking? The center should be just set and a toothpick should come out with moist crumbs.
• Can I use a different pan? Yes, a 2-quart baking dish or individual ramekins both work.
• What can I serve it with? Vanilla ice cream or whipped cream balances the richness.
• How to make it ahead of time: You can bake and reheat gently before serving, or prep the batter and refrigerate for up to a day.

What To Serve With Chocolate Pudding

This dessert pairs well with creamy and fresh sides:

• Vanilla ice cream
• Whipped cream
• Fresh raspberries or strawberries
• Mint sprigs
• Espresso or coffee

How To Store Baked Chocolate Pudding

Refrigerate: Cover and refrigerate leftovers for up to 4 days. Reheat in the microwave or oven until warmed through.

Freeze: Freeze tightly wrapped for up to 1 month. Thaw overnight and reheat gently.

Baked Chocolate Pudding Nutrition Facts

• Calories: ~450
• Carbohydrates: ~55g
• Protein: ~6g
• Fat: ~24g
• Saturated Fat: ~14g
• Sugar: ~45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use salted butter instead of unsalted?
Yes, but reduce added salt in the recipe if included.

Why is my pudding too dry?
It may be overbaked. Check for moist crumbs with a toothpick to avoid overcooking.

Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

Is this the same as molten lava cake?
Similar, but this pudding has a thicker, denser texture and is baked longer.

Can I double the recipe?
Yes, bake in a larger dish and adjust baking time slightly.

Try More Recipes:

• Ina Garten Orange Pound Cake Recipe
• Ina Garten Coconut Cupcakes Recipe
• Ina Garten Mandel Bread Recipe