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    Ten-Minute Chocolate Puddings

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    Ten-Minute Chocolate Puddings

    Puddings like these, which rely on very little flour, are ideal for adapting to a gluten-free diet. Most high-quality dark chocolate and cocoa powder is gluten-free although it is still necessary to check the labels, as with every product you buy when following a gluten-free diet. As their name suggests, these little treats cook in next to no time, which is very handy.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 185g dark chocolate (at least 70 per cent cocoa solids), in pieces
    • 185g butter, chopped into cubes, plus extra for greasing
    • 3 medium eggs plus 3 medium egg yolks
    • 6 tbsp caster sugar
    • 3 heaped tsp plain, gluten-free flour
    • Cocoa powder, to serve (optional)
    • Crème fraîche, to serve (optional)


    1. Preheat the oven to 220°C, gas mark 7. Butter 6 x 175ml-capacity ramekins or pudding moulds and base line with baking parchment. Place on a baking sheet.
    2. Put the chocolate and butter in a heatproof bowl over a pan of just-simmering water. Stir occasionally till melted, smooth and glossy. Set aside.
    3. Use an electric whisk to beat the eggs, egg yolks and sugar in a bowl until thick and foamy. Whisk the melted chocolate mixture into the egg mixture, then sieve in the flour and fold in.
    4. Divide the mixture between the moulds. Bake the puddings for 10 minutes, or until the outsides are set but the insides are still soft. Hold the moulds with a cloth, then carefully cut round each pudding with a knife and quickly turn out onto a warmed plate.
    5. You may need to give the moulds a good tap to ensure that the puddings turn out in one piece. Peel off the paper from the bottom of the puddings.
    6. Serve plain or with a dusting of cocoa and a good scoop of crème fraîche.

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