Chocolate | Desserts

Italian Chocolate Budino Cake

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Try this soft, warm pudding cake to satisfy any chocolate craving. It has the texture of a gooey brownie or pudding cake.

Chocolate Budino Cake

I usually take my chocolate straight and dark, thank you very much.

But the next best thing to nibbling on a slab of chocolate is when it’s baked in a warm, sludgy cake.

It’s what I want to eat slowly with a spoon on a chilly night, sitting by the fire.

Italian Chocolate Budino Cake

What is budino?

Budino is an Italian pudding, and can be either sweet or savory.

I think of this budino recipe like a soft-centered brownie baked in a cup – a chocolate pudding cake.

I like to use cocoa nibs for an extra hit of chocolate and a little crunch.

Chocolate Budino Cake

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Chocolate Budino Pudding Cake

Italian Chocolate Budino Pudding Cake

Familystyle Food
A warm and fudgy pudding cake, like a soft centered brownie in a cup!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Desserts
Cuisine chocolate
Servings 4 servings

Ingredients

  • 8 ounces (225 g) chopped dark chocolate
  • 4 tablespoons (60 g) butter, plus more for buttering ramekins
  • ¼ cup (55 g) brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup (30 g) all-purpose flour
  • 1 tablespoon (15 g) cocoa nibs
To serve
  • Whipped cream or ice cream

Instructions 

  • Preheat oven to 400 (200 C) degrees and butter 4 6-ounce ramekins or custard cups.
  • Place the chocolate and 4 tablespoons butter in a saucepan over medium-low heat until melted. Remove from the heat and stir until smooth; set aside to cool slightly.
  • Beat the sugars, eggs, vanilla and salt in an electric mixer until pale and thickened. Add the flour and stir until just combined. Stir in half the chocolate mixture; once it’s blended add the remaining chocolate and stir until smooth.
  • Spoon the batter evenly into the ramekins. Sprinkle some nibs over each. Place the ramekins in a shallow baking dish or on a sheet pan. Bake about 15 minutes, or until the cakes are puffed on top and a toothpick inserted into the center comes out coated with moist batter. Serve warm with whipped cream or ice cream, if desired.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 197mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 144IU | Calcium: 43mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

7 Comments

  1. so i totally just halved the recipe and microwaved it for 15 minutes checking every 20-30 seconds and ohmygod stupidly delicious.

  2. Wow! I love this dessert. It’s a cross between a brownie and molton lava cake. It was so simple and quick to make. I love warm desserts! The cake was luscious, rich, and decadent. Thanks so much for this awesome cake recipe. I definitely will be making this again!

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