Chocolate Malva Pudding Recipe Without Cream

Made with unsweetened cocoa powder and dark chocolate, this Chocolate Malva Pudding recipe without cream is a twist on the classic Malva pudding. It’s very moist, chocolatey, soooooo delicious (with the right amount of sweetness) and can be made ahead of time!

Malva pudding is a classic South African dessert, that’s very popular in Namibia. This rich and comfort dessert consists of a cake flavored with apricot jam and vinegar.

While still hot it’s poked all over and cream sauce / syrup is poured over it. It’s sticky, rich and insanely delicious. Tastes over the top served with whipped cream, ice cream, or custard.

This chocolate malva pudding recipe is a delicious twist on the original recipe. The batter of this malva pudding is similar to this Malva Pudding, with only exception that I have added unsweetened cacao powder to make it.

Instead of using butter in addition to sugar and water to make the syrup like in this Malva Pudding without cream recipe, I have used dark chocolate.

Ingredients used to make the cake

• 50 g (about 2 oz/ 1/4 cup) melted butter
• 90 g (3 oz/ ½ cup) brown sugar
• 2 large eggs, room temperature
• 120 g (4.2 oz/ 1 cup) plain flour/ all-purpose flour
• 1 tablespoon apricot jam
• 1 teaspoon baking soda
• 2 tablespoon unsweetened cocoa powder
• 250 ml (8 fl oz/ 1 cup) milk, room temperature
• 1 teaspoon freshly squeezed lemon juice/ white wine vinegar

Ingredients to make the sauce

• 300 ml (10.1 fl.oz/ 1 ¼ cups) water
• 100 g (3.5 oz/ ½ cup + 1 tablespoon) brown sugar
• 100 g (3.5 oz) dark chocolate

How to make Chocolate malva pudding without cream

Preheat the oven to 250 °C (482 °F), with both up and bottom heat. Combine plain flour (all-purpose flour), baking soda and unsweetened cocoa powder and sieve.

In a bowl, beat eggs and sugar together until creamy. Stir in apricot jam and melted butter.

Add part of the flour mixture and then milk, until you’ve used up all the flour mixture and milk.

Stir in lemon juice or vinegar and pour the batter in a casserole dish (I have used a 20 x 30 cm (7.8 x 12 inch) casserole dish) and bake for 10 minutes.

After 10 minutes reduce the heat to 190 °C (374 °F) and bake for another 5 minutes. Switch off the oven and let the cake be inside for 5 minutes.

• If you’re using a smaller baking dish, just be sure to increase the baking time. Because the smaller the baking dish, the longer the baking time. Also try to use a toothpick or a fork to check the cake for doneness.

In the meantime, make the sauce/ syrup. Simply bring water and sugar to a boil. Stir in chopped chocolate and let cook for about 10 minutes on low heat. Keep stirring in between.

Once the cake is done baking, remove it from the oven. Using a toothpick or a fork poke some holes all over the pudding and pour over the hot sauce evenly.

Put it back in the switched off oven. Let it stay in the oven until all the sauce has been absorbed. This chocolate malva pudding tastes over the top warm with custard, a scoop of vanilla ice cream or whipped cream.

FAQ – Can I make Malva Pudding in advance?

Of course. You can make malva pudding days ahead of time and reheat it either in the microwave or oven to serve. Just make sure to keep in the fridge if where you are it too hot. Just to be on the safe side.

Can you serve malva pudding hot or cold

Malva Pudding also tastes delicious cold, but I recommend you to serve this chocolate Malva Pudding warm with vanilla ice cream, custard sauce or whipped cream for an extra indulgence.

Did you make this chocolate malva pudding? I’d love to hear from you! Simply write a review and add rating to it.