Description
A rich and decadent twist on the classic South African dessert, Chocolate Malva Pudding features a moist, fluffy cocoa-infused sponge cake drenched in a luscious warm chocolate sauce. Perfectly paired with vanilla ice cream or freshly whipped cream, this comforting pudding is an indulgent treat for any occasion.
Ingredients
Scale
Cake
- 200 grams (1 cup) white sugar
- 1 large free-range egg
- 140 grams (1 cup) aerated, scooped, and leveled flour
- 6 tablespoons cocoa powder
- 50 grams melted Lurpak butter
- 1 teaspoon baking soda/bicarb
- 1 teaspoon white vinegar
- 250 milliliters (1 cup) milk
Chocolate Sauce
- 250 milliliters (1 cup) cream
- 100 grams Lurpak salted butter
- 90 grams (1/3 cup) sugar
- 100 grams good quality dark chocolate (such as Lindt 70%)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 180°C (350°F) and butter a medium-sized ceramic oven dish approximately 20cm in diameter to ensure the pudding doesn’t stick.
- Beat Egg and Sugar: Using an electric mixer, beat the egg and white sugar on high speed for about 5 minutes until the mixture is pale, fluffy, and well-aerated, which will provide a light texture to the pudding.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, cocoa powder, and baking soda to evenly distribute the leavening agent and chocolate flavor throughout the batter.
- Add Butter and Vinegar Mixture: Melt the 50 grams of Lurpak butter in the microwave, stir in the white vinegar, then add this wet mixture to the beaten egg and sugar mixture.
- Incorporate Dry Ingredients and Milk: With the mixer running on low, alternately add portions of the flour mixture and the milk in parts, mixing until the batter is smooth and fully combined but not over-mixed.
- Pour Batter into Dish: Transfer the prepared batter smoothly into the greased baking dish, spreading it evenly to ensure uniform baking.
- Bake with Foil Cover: Spray one side of a piece of foil with baking spray and cover the pudding properly. Bake for 45 minutes until the pudding has risen nicely and is springy to the touch, signaling doneness.
- Prepare Chocolate Sauce: While the pudding bakes, melt the sauce ingredients—cream, Lurpak salted butter, sugar, and dark chocolate—in a double boiler or a heatproof bowl set over a pot of boiling water. Stir continuously until you have a smooth, warm sauce with no lumps.
- Pour Sauce over Pudding: Immediately after removing the pudding from the oven, pour ¾ of the warm chocolate sauce over it, allowing the dessert to soak up the rich flavors.
- Serve: Reserve the remaining chocolate sauce to serve on the side. Present the chocolate Malva pudding warm alongside vanilla ice cream or freshly whipped cream for an indulgent finish.
Notes
- Using a double boiler to melt the chocolate sauce ensures smooth texture without scorching.
- Covering the pudding with foil traps steam and moisture, keeping the cake tender and preventing it from drying out.
- Aerating the egg and sugar mixture well is key to achieving a fluffy pudding texture.
- The vinegar reacts with the baking soda to help leaven and tenderize the pudding.
- For an even richer dessert, serve with high-quality vanilla ice cream or fresh whipped cream.
