Baked Chocolate Pudding

40 min. plus chilling
4 Servings
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It’s not Valentine’s Day without chocolate. End—or start—your night with this baked chocolate pudding and you’re sure to wish every day was this romantic.


  • 4 oz. Giant Eagle unsalted butter
  • 4 oz. Ghirardelli chocolate 60% cacao bittersweet chocolate
  • 4 Giant Eagle large eggs
  • ½ cup Giant Eagle granulated sugar, divided
  • 1 tsp. Giant Eagle pure vanilla extract
  • ½ tsp Kosher Salt

  • Caramel sauce-
  • 1 cup Giant Eagle granulated sugar
  • ¼ cup Karo corn syrup
  • 1 cup Giant Eagle heavy cream
  • 1 tsp. Giant Eagle pure vanilla extract
  • ½ tsp. kosher salt

  • Coffee or caramel ice cream (Haagen-Dazs Coffee Ice Cream)


  Prep Time: 15 min. • Cook Time: 25 min. + chilling

Place the butter in a small pot and bring to a boil. Chop the chocolate and add to the butter. Remove from the heat and let sit 1 minute. Whisk until the chocolate is completely melted and smooth.

Separate the eggs into 2 bowls. To the yolks, add ¼ of sugar and vanilla and whisk well. Add the salt to the egg white and, with a hand or stand mixer, beat the whites until soft peaks form. Slowly add the remaining sugar and continue to beat to stiff peaks. Fold the chocolate into the egg yolk mixture then fold in ⅓ of the egg whites into the chocolate and yolks mixture. Fold in the remaining egg whites, do not over mix. Cover the batter and refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 350°F. Scoop the batter into 2 oven-proof bowls. Place with bowls into a baking dish and fill the baking dish with hot tap water so that the water comes about ½ way up the sides of the bowls. Place baking dish in oven and bake until puffed and set but not cracked and dry, about 25 minutes; it should still be gooey in the middle. Carefully remove from the oven. Let cool about 10 minutes before serving, while still warm but not super-hot.

While the puddings are baking, make the caramel sauce: Place 1 cup sugar in a medium pot (bigger than you might think as to leave room for the sauce to boil up) with ¼ cup corn syrup and ¼ cup water. Stir and place over medium-high heat. Bring to a boil and continue to cook over medium-high heat until the sugar caramelizes and is the color of tea. Turn off the heat and add the cream, being careful as it will boil up and splatter. Once it calms down return to the heat and continue to cook, whisking occasionally until the sugar has completely melted and the sauce is thick and smooth, about 3 minutes. Remove from heat and whisk in the vanilla and salt.

Serve the warm puddings with the ice cream and caramel sauce.

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