Description
This rich and decadent Chocolate Malva Pudding is a delightful twist on the classic South African dessert. Soft and spongy with a deep chocolate flavor, it’s topped with a luscious warm dark chocolate sauce that soaks into the pudding for ultimate indulgence. Perfect for serving with vanilla ice cream or fresh whipped cream, this dessert is sure to impress.
Ingredients
Scale
Pudding
- 200 grams (1 cup) white sugar
- 1 large free-range egg
- 140 grams (1 cup) aerated, scooped, and leveled flour
- 6 tablespoons cocoa powder
- 50 grams melted Lurpak butter
- 1 teaspoon baking soda/bicarb
- 1 teaspoon white vinegar
- 250 milliliters (1 cup) milk
- 250 milliliters (1 cup) cream
Chocolate Sauce
- 100 grams Lurpak salted butter
- 90 grams (1/3 cup) sugar
- 100 grams good quality dark chocolate (such as Lindt 70%)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 180°C (350°F) and butter a medium-sized ceramic oven dish approximately 20cm in diameter to prevent sticking.
- Beat Eggs and Sugar: Using an electric mixer on high speed, beat the large free-range egg and white sugar together for about 5 minutes until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the aerated flour, cocoa powder, and baking soda to ensure even distribution and remove lumps.
- Add Melted Butter and Vinegar: Melt the 50 grams of Lurpak butter in the microwave, then add the white vinegar to it. Incorporate this wet mixture into the beaten egg and sugar mix.
- Combine Ingredients: With the mixer running, alternate adding the dry ingredients (flour, cocoa, baking soda) and the milk in portions, mixing well after each addition, until a smooth batter forms.
- Pour Batter Into Dish: Transfer the prepared batter into the greased ceramic oven dish, smoothing the top evenly.
- Cover and Bake: Spray one side of a piece of foil with baking spray and cover the pudding properly. Bake in the preheated oven for 45 minutes or until the pudding has risen and is springy to the touch.
- Prepare Chocolate Sauce: While the pudding bakes, melt the Lurpak salted butter, sugar, and dark chocolate together in a double boiler or in a heatproof bowl over a pot of simmering water. Stir continuously until the sugar dissolves completely and the mixture is smooth and warm.
- Pour Sauce Over Pudding: As soon as the Malva pudding is removed from the oven, pour about three-quarters of the warm chocolate sauce evenly over it, allowing the sauce to soak in.
- Serve: Reserve the remaining sauce to serve warm alongside. Enjoy the Chocolate Malva Pudding with vanilla ice cream or fresh whipped cream for the perfect dessert experience.
Notes
- The use of white vinegar reacts with the baking soda to help the pudding rise and create its characteristic airy texture.
- Covering the pudding while baking prevents the top from drying out, maintaining a moist sponge.
- Using high-quality dark chocolate (around 70% cocoa) enhances the depth of flavor in the sauce.
- Serve immediately after baking and saucing for the best texture and taste.
- This dessert can be reheated gently in a microwave or oven; add extra chocolate sauce if necessary to refresh moisture.
