Baked Chocolate Pudding

By Ira,

This is a very easy dessert and a crowd-pleaser. It has a crackling top, and a soft gooey center. Serve it with ice cream and strawberries.

I adapted this dessert from Ina Garten’s recipe. I reduced the amount of sugar by half a cup, I replaced half of the flour with whole wheat pastry flour, I replaced half of the butter with coconut oil, I added 2 tablespoons flaxseed meal (because I can’t help it!), I added 1/4 teaspoon salt, I used vanilla extract instead of vanilla bean, and I used Grand Marnier (orange liqueur) instead of Framboise liqueur.

Serves 12

  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup coconut oil, melted and cooled
  • 4 eggs, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange liqueur, such as Grand Marnier (optional)
  • 3/4 cup cocoa powder
  • 1/4 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 2 tablespoons flaxseed meal
  • 1/4 teaspoon salt
  • vanilla ice cream and strawberries for serving

Preheat oven to 325F, and lightly butter a 2-quart oval baking dish (or a similar one).

Beat the eggs and sugar on medium-high speed until light yellow, about 10 minutes.

In a medium bowl, sift together cocoa powder, flour, whole wheat pastry flour, flaxseed meal, and salt. Set aside.

To the egg mixture, add vanilla extract, orange liqueur, and cocoa / flour mixture. Mix on lowest speed until combined. Pour butter and coconut oil slowly into the egg / cocoa mixture and mix until just combined.

Pour it into the prepared oval dish. Set this in a larger baking pan and add hot tap water to the pan so it comes halfway up the side of the dish.

Bake for 1 hour. Cool before serving with vanilla ice cream and strawberries.

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