Rating: 4.5 stars
72 Ratings
  • 5 star values: 50
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 6

You'll be glad this Gooey Chocolate Pudding Cake recipe is baked in individual ramekins. You won't want to share any precious bite of your decadent chocolate pudding cake!

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

20 mins
20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.

  • Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.

  • Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.

Nutrition Facts

272 calories; fat 9g; cholesterol 1mg; saturated fat 2g; carbohydrates 49g; mono fat 2g; poly fat 2g; insoluble fiber 2g; sugars 31g; protein 3g; vitamin a 48.6IU; vitamin c 21mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 178mg; potassium 161mg; calcium 60.6mg; iron 1.4mg.