Molten Chocolate Puddings

by Tenina Holder

Not a diet, don’t read any further. You will just be tormenting yourself. Yes, just call me the devil.

You don’t have to make the truffles, but you may want to…they add such a chocolatey hit to this already amazing dessert. You will never go back to boring old chocolate cake again…at least not on my watch! In the process of doing a desserts book (you did read that correctly) I have had many many desserts that I felt were wrong for the project, but not wrong in any other way. When I say ‘wrong’ I mean, too long, too complicated, too hard to write without the benefit of pics to explain…etc. Our new little project will be up and running soon, so stay tuned for all the versions of dessert you ever wished for, in one handy location! In the meantime, be getting on with this hey?

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  • 1 Batch Crio Bru Truffles (well you only need 6 actually, so that’s the upside…you also get truffles at the end of it!) Crio Bru Truffles
  • Butter to grease 6 small ramekins
  • Premium cocoa to dust 6 small ramekins
  • 150 g sugar
  • 50 g butter
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 4 eggs
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • 50 g plain flour
  • 350 g dark chocolate, melted



Preheat oven to 200ºC and butter each ramekin very well. Dust generously with cocoa. Set ramekins aside on a baking tray.


Place sugar into Thermomix bowl and mill 10 sec/speed 10.


Add butter and blend 10 sec/speed 4.


Add vanilla, eggs, salt and flour. Blend 10 sec/speed 5.


Add melted chocolate that has been slightly cooled. (I used microwave, but induction cooktop is excellent for melting chocolate as well. Of course it can be done in your Thermo, but it can be quite slow and you would need to do this first.)


Blend 10 sec/speed 4. Scrape down sides of bowl and repeat.


Divide mixture between the prepared ramekins. Push a truffle (without any nuts or other coating FYI) into the centre of each and cover with pudding batter.


Bake 10-12 minutes until still springy to touch.


Use a knife to loosen outer edges of cake and turn upside down to serve.


Serve with cream, mascarpone or ice cream to taste. Dust with additional cocoa if desired. You can refrigerate these fully assembled, but uncooked until ready to serve. It is best to eat them hot, straight from the oven. They may take a little longer if being cooked straight from the fridge.

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