Dark Chocolate Southern Spoon Pudding
This Dark Chocolate Southern Spoon Pudding is the ultimate indulgence, blending rich, melted dark chocolate with a tender, slightly wobbly cake that’s as comforting as it is decadent. Topped with a cloud of soft whipped cream and a sweet, tangy raspberry syrup, it’s the perfect balance of flavors and textures in every bite. Whether you're looking for a show-stopping dessert for a special occasion or a treat to elevate a cozy night in, this pudding delivers a deliciously memorable experience that’s sure to satisfy any sweet tooth!
Equipment
- Whisk
- Mixing bowl
- 8- or 9-inch glass baking dish
- Hand or stand mixer
- Small saucepan
- Fork
- Fine mesh strainer
- Spoon or ladle for serving
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons instant espresso powder optional
- ¾ cup sugar
- ½ teaspoon kosher salt
- ½ cup melted dark chocolate chocolate chips work well
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 1 pint fresh raspberries
Soft Whipped Cream
- 2 cups heavy cream
- Pinch of salt
- ¼ cup sugar
Fresh Raspberry Syrup
- 1 pint fresh raspberries
- ¼ cup sugar
- ¼ cup water
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the flour, cocoa powder, baking powder, espresso powder (if using), sugar, and salt. Create a well in the center of the dry ingredients.
- Add the melted dark chocolate, milk, heavy cream, melted butter, and vanilla extract into the well. Whisk until just combined.
- Liberally butter an 8- or 9-inch glass baking dish. Pour the batter into the dish and bake for 25-30 minutes. The center should still have a slight wobble when done. Allow the pudding to cool for 10 minutes before topping.
- For the whipped cream: In a mixing bowl, combine the heavy cream, salt, and sugar. Use a hand or stand mixer to whip the mixture until soft peaks form, about 2-3 minutes.
- For the raspberry syrup: In a small saucepan, combine the raspberries, sugar, and water. Bring to a simmer and cook for 5 minutes, mashing the berries with a fork as they cook.
- Strain the mixture through a fine mesh strainer, discarding the seeds and pulp. Allow the syrup to cool.
- To serve: Spoon the raspberry syrup and whipped cream over the cooled pudding.