Chocolate Pudding Cake

by Laura Rege
Yield: 8-10 servings


Cooking spray
4 c. whole milk
3/4 c. granulated sugar
1/2 c. heavy cream
1/2 c. dark cocoa powder
6 tbsp. cornstarch
1/4 tsp. kosher salt
2 c. semisweet chocolate chips


Grease a 8″x4″ loaf pan with cooking spray. Add a large piece of parchment and fold in sides so it fits snugly into the pan. Pro tip: Clips help keep sides from moving. Grease parchment with cooking spray.

In a large bowl, whisk milk, sugar, heavy cream, cocoa powder, cornstarch, and salt until well combined.

Strain milk mixture into a medium saucepan and place over medium heat. Bring to a simmer, stirring to make sure the mixture does not stick to the bottom of the pan. Simmer for 2 minutes, stirring constantly.

Reduce heat to medium low and add chocolate chips to the simmering milk mixture. Stir until melted and mixture is smooth.

Remove pan from heat and quickly, pour chocolate-milk mixture through a fine mesh sieve into prepared pan. Refrigerate until set, at least 4 hours.

Carefully unmold onto a plate. Peel off parchment and dust with more cocoa powder.

To slice, place a knife in a pot of boiling water until blade is very hot (be careful not to touch the hot metal). Wipe blade clean and slice. Repeat heating the knife and slicing the cake. Alternatively use a kitchen torch to heat the knife. Serve cold.