Flourless Mexican Chocolate Pudding Cake
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This is a moist, fudgy chocolate pudding cake. If you love chocolate cakes that have an almost molten texture when you stick a fork (or spoon) in, you will love this recipe. Plus, you can eat it warm!
Everyone has days that call for emergency chocolate therapy, when nothing but a bite (or more) of something dense, dark and ultra-chocolaty will do.
Classic pudding cake is the definition of a dessert with old-fashioned flair. There are so many recipes out there instructing how to make pudding cake just like someone’s grandma used to.
Typically, pudding cakes have two distinct layers, one part airy cake and the other a custardy sauce.
I’ve also seen pudding cake recipes made with actual pudding mix in the batter, which in my opinion is a totally different cake category. This chocolate cake is basically a from-scratch riff on those classics.
It turns out like a very moist brownie, featuring a soft fudgy chocolate cake on top and a gooey chocolate layer on the bottom.
The texture reminds me of my favorite flourless chocolate cake recipe, but with a healthy twist.
And you only need two bowls and a spoon to mix it (no electric mixer required), which makes for a perfect fuss-free dessert.
About Mexican chocolate
Mexican chocolate is a variety of sweet chocolate with a distinctive flavor profile, flavored with cinnamon and almond. Cacao is native to Mexico and South America, so it’s not surprising it remains an important food in those cultures to this day.
Mayan and Aztec people are believed to be the first to brew hot drinks with cacao, although sugar and spices didn’t come along until after the European traders introduced them to the New World in the 15th century.
When I traveled to Oaxaca I was so amazed to see chocolate makers in the open air markets.
They grind roasted cacao and blend it to order with sugar, almonds and cinnamon depending each customer’s taste — it’s so cool!
Here are some of the ingredients used in this recipe, all available from online:
- Cacao nibs: Cacao bean shells that are fermented, dried and ground into crunchy, nutty bits.
- Fine Himalayan salt: Naturally pink salt from mineral deposits that has a fine texture for baking.
- Mexican chocolate: Stoneground, unrefined chocolate with a high percentage of cacao butter.
- Almond flour: Blanched almond flour is gluten-free, adds moist texture to baked goods.
- Organic refined coconut oil: Expeller-pressed coconut oil has a neutral flavor (not coconutty).
- Coconut sugar: Sweetener made from dried coconut tree sap with a light caramel flavor. You can swap in brown sugar.
- Cinnamon
- Vanilla extract
- Unsweetened cocoa powder
Mexican Chocolate Pudding Cake
Ingredients
- ½ cup (125 ml) heavy cream
- 3 ounces (75 g) dark chocolate, broken into chunks
- 1 tablespoon (15 g) cacao nibs, optional
- ½ cup (125 ml) boiling water
- ⅓ cup (30 g) unsweetened cocoa powder, plus more for serving
- 2 large eggs
- ½ cup (125 ml) coconut oil, melted
- ⅔ cup (150 g) coconut sugar or light brown sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 ¼ cups (140 g) blanched almond flour
- 1 tablespoon (15 g) ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- Lightly sweetened whipped cream, for serving
Instructions
- Preheat oven to 350 (175 C) degrees with rack in the center.
- Put the cream and chocolate in a small saucepan and bring to a simmer. Remove from the heat and stir until completely smooth.
- Pour the chocolate mixture into an 8 x 2-inch round or square cake pan or baking dish and sprinkle the cacao nibs over.
- Whisk the cocoa and boiling water in a large heatproof mixing bowl until incorporated. Add the eggs, coconut oil, coconut sugar and vanilla and whisk until smooth and the oil is emulsified.
- Sift the almond flour, cinnamon, baking soda and salt through a mesh strainer set over a bowl. Whisk to combine.
- Add the dry mixture to the chocolate mixture and stir to combine. Scrape into the baking pan.
- Bake 30-35 minutes, or until the center of the cake feels set when touched with your finger.
- Cool in the pan 10-15 minutes. Serve warm straight from the pan with whipped cream on the side. Sprinkle with cacao nibs and dust with cacao powder, if desired.
Karen’s Notes and Tips
- This cake will keep covered for a few days at room temperature. Warm it up in the microwave for about 15 seconds it you like.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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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 creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Looks so delicious and chocolatey! YUM ♥
This looks sinful! Can we substitute unsweetened chocolate for the Mexican one, perhaps adding a pinch of cinnamon?
Taina – I would sub with semisweet or bittersweet – whichever you prefer – but not unsweetened chocolate since it doesn’t taste good on its own! You won’t need to add more cinnamon. Let us know how it turns out if you try!