This magical confection is part pudding, part cake, entirely delicious. Dust cake with confectioners' sugar before serving. Consider serving with berries, whipped cream or your favorite chocolate sauce.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.

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  • Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.

  • Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.

  • Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.

  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.

Nutrition Facts

249 calories; 13.6 g total fat; 104 mg cholesterol; 182 mg sodium. 29 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/17/2017
This was very tasty but for some reason it formed a gummy crust which we did not care for. We wound up scooping the pudding and cake part away from the 'crust'. Much better without it. Read More
(7)

Most helpful critical review

Rating: 3 stars
04/30/2018
I felt like the salt amt was too much as the cake had a salty flavor in the background. Overall the cake was moist and it was more like a flan or mousse style cake. The texture was ok but not my favorite. We put it in the fridge and the texture was more firm, like a light brownie. My family loved it on the other hand, both at room temp and cold. Read More
(6)
27 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
08/17/2017
This was very tasty but for some reason it formed a gummy crust which we did not care for. We wound up scooping the pudding and cake part away from the 'crust'. Much better without it. Read More
(7)
Rating: 4 stars
08/17/2017
This was very tasty but for some reason it formed a gummy crust which we did not care for. We wound up scooping the pudding and cake part away from the 'crust'. Much better without it. Read More
(7)
Rating: 3 stars
04/30/2018
I felt like the salt amt was too much as the cake had a salty flavor in the background. Overall the cake was moist and it was more like a flan or mousse style cake. The texture was ok but not my favorite. We put it in the fridge and the texture was more firm, like a light brownie. My family loved it on the other hand, both at room temp and cold. Read More
(6)
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Rating: 4 stars
07/04/2018
added whole egg, instead of water used coffee, baked at 250. for 2 hrs; richest chocolate cake i'd ever made---pudding is not like American concept of soft pudding---its very rich, softer but thick layer Read More
(5)
Rating: 2 stars
12/26/2017
I did not care for the texture of this. Read More
(3)
Rating: 5 stars
01/01/2019
wow I was hoping everyone would like it and sure enough another hit recipe people were still talking about 2 weeks later the coffee was not to strong I thought it might be overpowering and maybe to moist but it was just right. Read More
(1)
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Rating: 1 stars
04/26/2019
Rating: 5 stars
05/07/2019
This is easy to make. The only problem I had was the temperature was a bit to high Read More
Rating: 5 stars
05/14/2019
I came across this recipe when looking for a pudding pie that didn't need whipping cream. This recipe filled 2 ready made cookie crumb pie crust and took 50min to cook. I didn't use the coffee but I feel it would taste great with it if I had used it. It's NOT too salty as others have claimed. I topped it with a strawberry reduction and the top absorbed it perfectly. My advice use this recipe as a pie instead of a cake:) Read More
Rating: 4 stars
07/19/2018
made it and tastes good. i added more choco powder and glad it turned well. but 60 mins bake (for me and my oven) is a bit too long because i found out that the second layer appeared more like a pudding custard? Read More