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Triple Chocolate Block Pudding

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This Triple Chocolate Block Pudding is a decadent self-saucing dessert with a soft, fudgy base, rich chocolate sauce, and three melted blocks of dark chocolate on top. It’s indulgent, gooey, and the ultimate treat for true chocolate lovers.

Ingredients

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 x 100 g Lindt Excellence Smooth Blend 70% Cocoa Mild Dark chocolate blocks

Cream or ice-cream, to serve (optional)

For the 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

Instructions

  1. 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, combine the milk, butter, and vanilla extract. Microwave on high for 1–2 minutes until the butter melts. Set aside to cool slightly.
  3. Whisk the self-raising flour, brown sugar, and cocoa powder into the cooled butter mixture until smooth.
  4. Add the eggs and whisk gently until combined, then pour the batter into the prepared dish. Place the dish on a baking tray to catch any drips.
  5. Make the sauce: Combine the brown sugar, cocoa powder, and boiling water in a heatproof jug and stir until smooth.
  6. Carefully pour the sauce over the back of a large metal spoon onto the pudding batter so it floats on top without mixing.
  7. Bake for 25 minutes, then gently place the three chocolate blocks on top of the pudding to cover the surface.
  8. Bake for another 1–2 minutes, until the chocolate softens and begins to melt into a glossy layer.
  9. Serve warm, spooning through the sponge and sauce, with cream or ice-cream on the side.

Notes

Use milk or white chocolate for a sweeter variation, or mix different chocolates for contrast.

Add orange zest or peppermint extract for a festive twist.

For extra gooeyness, stir chocolate chips into the batter before baking.

Replace part of the milk with cream or espresso for a richer flavor.

Store leftovers in the fridge for up to 3 days and reheat gently in the microwave before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/triple-chocolate-block-pudding/