Description
This decadent Chocolate Malva Pudding is a rich South African dessert featuring a moist, sticky chocolate cake infused with apricot jam and topped with a luscious warm chocolate sauce. Perfect for chocolate lovers looking for a comforting, indulgent treat served best with vanilla ice cream or whipped cream.
Ingredients
Scale
For the pudding:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup granulated sugar
- 1 tablespoon apricot jam
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
For the chocolate sauce:
- 3/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa for a smooth batter.
- Beat egg and sugar: In a separate large bowl, beat the egg and granulated sugar until the mixture is pale and fluffy, which adds lightness to the pudding.
- Add wet flavorings: Stir in apricot jam, vanilla extract, white vinegar, and whole milk into the egg and sugar mixture, mixing well to combine the flavors.
- Incorporate melted butter: Gently stir the melted unsalted butter into the wet mixture for richness and moisture in your pudding.
- Combine wet and dry: Gradually add the sifted dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing and ensure a tender texture.
- Pour batter into dish: Transfer the batter into the prepared baking dish, spreading it evenly for consistent cooking.
- Bake the pudding: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the pudding is cooked through.
- Prepare chocolate sauce: While baking, combine heavy cream, unsalted butter, granulated sugar, unsweetened cocoa powder, and vanilla extract in a saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce is smooth; avoid boiling to preserve creaminess.
- Pour sauce over pudding: Once the pudding is removed from the oven, immediately pour the warm chocolate sauce evenly over the hot cake to let it soak in deeply.
- Let it soak: Allow the pudding to absorb the sauce for at least 10 minutes before serving to maximize richness and flavor.
- Serve: Best served warm, accompanied by vanilla ice cream or whipped cream for an extra indulgent dessert experience.
Notes
- For extra indulgence, add chocolate chips to the batter before baking for pockets of melted chocolate throughout.
- This dessert is best served warm but can be reheated gently in the microwave with a splash of cream to restore moisture.
