Why You’ll Love This Recipe

I love this pudding because it’s everything a chocolate dessert should be—intense, rich, and deeply satisfying. The batter bakes into a soft, spongey base that hides a luscious chocolate sauce underneath. Then, the final touch of melted Lindt blocks on top adds an indulgent layer of pure dark chocolate. It’s simple to make but looks and tastes like a restaurant-quality dessert. Perfect for sharing (or not!).

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

185 ml (3/4 cup) milk
80 g unsalted butter
1 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
155 g (3/4 cup, firmly packed) brown sugar
30 g (1/4 cup) cocoa powder
2 eggs, lightly whisked
3 (100 g each) Lindt Excellence Smooth Blend 70% Cocoa Mild Dark chocolate blocks
Cream or ice-cream (optional), to serve

Sauce:
140 g (2/3 cup, firmly packed) brown sugar
30 g (1/4 cup) cocoa powder
375 ml (1 1/2 cups) boiling water

Directions

1. I preheat the oven to 180°C (160°C fan-forced) and lightly grease a 6 cm-deep, 20 x 30 cm baking dish.

2. In a large microwave-safe bowl, I combine the milk, butter, and vanilla extract, then microwave on high for 1–2 minutes until the butter has melted. I set it aside to cool slightly.

3. I whisk the self-raising flour, brown sugar, and cocoa powder into the cooled butter mixture using a balloon whisk until smooth.

4. I add the eggs and whisk gently until fully combined, then pour the batter into the prepared baking dish. I place the dish on a baking tray to catch any spills.

5. To make the sauce, I combine the brown sugar, cocoa powder, and boiling water in a heatproof jug and stir until smooth.

6. I carefully pour the sauce over the back of a large metal spoon onto the batter so it sits on top without mixing in.

7. I bake for 25 minutes, then gently place the three chocolate blocks on top of the pudding to cover the surface.

8. I bake for a further 1–2 minutes until the chocolate softens and begins to melt, creating a glossy, molten layer.

9. I serve it warm, spooning through the soft cake and rich sauce, with cream or ice-cream on the side.

Servings and Timing

This recipe serves 6 people. It takes about 15 minutes to prepare and 30 minutes to cook, for a total of 45 minutes. It’s a quick and impressive dessert that’s perfect for dinner parties, special occasions, or when I’m craving something truly indulgent.

Variations

I like to play with different chocolate combinations—sometimes I use milk chocolate for a sweeter flavor or a mix of dark and white chocolate for contrast. For a festive twist, I add a little orange zest or peppermint extract to the batter. I also love adding a handful of chocolate chips for even more gooeyness. If I want to make it extra rich, I replace some of the milk with cream or espresso for a mocha version.

Storage/Reheating

If I have leftovers (which doesn’t happen often), I store them covered in the fridge for up to 3 days. To reheat, I warm portions in the microwave for 30–40 seconds until soft and gooey again. The sauce thickens as it cools, but a drizzle of warm milk or cream brings it right back to life.

FAQs

Can I use other types of chocolate?

Yes, I can use milk, white, or even flavored chocolate blocks—whatever I love most.

How does it become self-saucing?

As it bakes, the sauce mixture sinks to the bottom while the sponge rises, creating a thick chocolate sauce underneath.

Can I make it gluten-free?

Yes, I replace the self-raising flour with a gluten-free version and add 1/2 tsp xanthan gum if needed.

What kind of cocoa powder works best?

I use Dutch-processed cocoa for a deep, rich chocolate flavor.

Can I prepare it ahead of time?

I can prepare the batter and sauce separately, then assemble and bake right before serving for the freshest results.

How do I know when it’s ready?

The top should be set and slightly springy, while underneath should still be saucy.

Can I use a different brand of chocolate?

Absolutely. Any high-quality dark chocolate works well; the better the chocolate, the richer the pudding.

Can I make this in individual ramekins?

Yes, I divide the mixture evenly among ovenproof ramekins and reduce the baking time to about 15–20 minutes.

What can I serve it with?

I love serving it with vanilla ice-cream, whipped cream, or even a drizzle of thickened cream.

Can I add nuts or fruit?

Yes, chopped hazelnuts, almonds, or raspberries pair beautifully with the dark chocolate.

Conclusion

This Triple Chocolate Block Pudding is one of my ultimate go-to desserts when I want something rich, impressive, and comforting. The combination of fudgy cake, molten chocolate, and glossy sauce makes it an absolute showstopper. Whether I’m serving it for guests or indulging myself, it’s guaranteed to satisfy every chocolate craving and leave everyone asking for seconds.