Description
This Chocolate Malva Pudding is a decadent South African dessert featuring a moist, aerated chocolate sponge topped with a rich, warm chocolate sauce. Perfectly spongy with a luscious chocolate flavor, it’s an indulgent treat served best with vanilla ice cream or fresh whipped cream, making it a crowd-pleaser for any dessert lover.
Ingredients
Scale
Pudding
- 200 grams (1 cup) white sugar
- 1 large free-range egg
- 140 grams (1 cup) aerated, scooped, and leveled flour
- 6 tablespoons cocoa powder
- 50 grams melted Lurpak butter
- 1 teaspoon baking soda (bicarb)
- 1 teaspoon white vinegar
- 250 milliliters (1 cup) milk
Chocolate Sauce
- 250 milliliters (1 cup) cream
- 100 grams Lurpak salted butter
- 90 grams (1/3 cup) sugar
- 100 grams good quality dark chocolate (such as Lindt 70%)
Instructions
- Preheat and prepare the dish: Preheat the oven to 180°C (350°F) and butter a medium-sized ceramic oven dish (approximately 20cm in diameter) to prevent sticking.
- Beat egg and sugar: Using an electric mixer, beat the egg and sugar on high speed for about 5 minutes until the mixture is pale and fluffy, incorporating air for a light texture.
- Combine dry ingredients: In a separate bowl, sift or whisk together the flour, cocoa powder, and baking soda to ensure even distribution and remove lumps.
- Add melted butter and vinegar: Melt the butter in the microwave, then add the white vinegar. Incorporate this mixture into the egg and sugar batter to activate the baking soda and add moisture.
- Alternate adding dry and wet ingredients: While mixing continuously, alternate adding portions of the flour/cocoa mixture and the milk to the batter until fully combined and smooth.
- Pour batter into dish: Transfer the prepared batter into the greased baking dish and smooth the surface for even baking.
- Bake the pudding: Cover the dish tightly with foil sprayed on one side with baking spray to prevent sticking. Bake in the preheated oven for 45 minutes until the pudding has risen and is springy to the touch.
- Prepare chocolate sauce: While the pudding bakes, place cream, salted butter, sugar, and chopped dark chocolate in a double boiler or a heatproof bowl over simmering water. Stir continuously until the sugar dissolves and chocolate melts to form a smooth warm sauce.
- Pour sauce over pudding: Remove the pudding from the oven and immediately pour ¾ of the warm chocolate sauce over it, allowing the cake to soak up the sauce. Reserve the remaining sauce for serving.
- Serve: Serve the chocolate Malva pudding warm with the reserved chocolate sauce and accompany it with vanilla ice cream or fresh whipped cream for an indulgent finish.
Notes
- Ensure the egg and sugar mixture is beaten until very pale and fluffy to get the signature sponge texture of Malva pudding.
- Sifting the dry ingredients prevents lumps and ensures an even batter.
- Covering the pudding while baking traps steam, which helps keep it moist and tender.
- You can substitute dark chocolate with good quality milk chocolate if preferred, but dark chocolate gives a richer flavor.
- Leftover sauce can be refrigerated and reheated gently before serving.
