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!
Servings: 8 Servings
Equipment
- Casserole dish (20 x 30 cm (7.8 x 12 inch))
- Spatula
Ingredients
For 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 tablespoons unsweetened cocoa powder
- 250 ml (8 fl oz/ 1 cup) milk room temperature
- 1 teaspoon freshly squeezed lemon juice/ white wine vinegar
For the chocolate 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
Instructions
- 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) glass 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.