The Best Chocolate Malva Pudding
Not only is this the best chocolate malva pudding, but it’s also the best hot chocolate pudding I have ever made or tasted. I have added a chocolate spin to the much-loved South African dessert, making it ultra-decadent and delicious. A fudgy chocolate sauce gets poured over the hot pudding as it comes out of the oven to soak into the sponge.
Lurpak asked me to come up with a South African-inspired Easter dessert recipe and combining chocolate with a malva pudding was what I knew I wanted to do. This is a showstopper dessert that is perfect for Easter feasting and is going straight into my list of my best Easter recipes.
Malva pudding:
I started with the recipe for the best malva pudding ever created, and shared by the late Michael Olivier and has been written about extensively including by myself. In my rendition, I added orange juice to the sauce to give it a citrus note.
I have also made a version with ginger and pears poached in rooibos tea. One with cranberries and ginger and another with ginger and pears.
I wanted my chocolate malva to have an intense chocolate flavour, so added a good dose of cocoa to the pudding itself and a good quality dark chocolate to the buttery fudge sauce. To me, this is the perfect chocolate pudding and I can’t wait to make it again.
The fudge sauce is so delicious on its own and would make the perfect partner for a dessert of vanilla ice cream and hot chocolate sauce. I couldn’t stop licking my spoon and you almost wish you had more of it.
I have given metric weight and volume cup measures for this recipe, but it is always better to weigh everything out. There can be big discrepancies between the weights of scooped-out cups of flour or sugar.
Use the best ingredients you can in this recipe. Good quality Lurpak butter and high-quality dark chocolate with 70% cocoa solids.
Ingredients for chocolate malva pudding:
- Sugar – use white granulated sugar
- Egg – use one whole egg
- Flour – use cake flour or all-purpose
- Cocoa powder – use any good quality cocoa powder
- Bicarb – use a teaspoon of bicarbonate of soda or baking soda
- Vinegar – this recipe uses 1 teaspoon of white or white wine vinegar
- Milk – use full-fat, reduced fat or skim milk
- Cream – use whipping cream
- Butter – use Lurpak salted butter
- Chocolate – use a good quality dark chocolate with 70& cocoa solids such as Lindt
What readers say:
“Absolutely delicious! I made this as part of a 3-course roast lunch, so I made it the night before. Baked it as per instructions and also made the choc sauce but didn’t pour over. The next day I popped it back in the oven while we were eating our main course and heated up the sauce again. Poured over the pudding just before serving. Massive hit! Will definitely make again.
Melissa
South African Recipes: My Collection Of Classics And Favourites
The best chocolate malva pudding recipe
Ingredients
Chocolate malva pudding:
- 200 gms 1 cup of white sugar
- 1 large free-range egg
- 140 gms flour 1 cup aerated scooped and levelled flour
- 6 Tbs cocoa powder
- 50 gms melted Lurpak butter
- 1 tsp baking soda/bicarb
- 1 tsp white vinegar
- 250 ml / 1 cup milk
Chocolate sauce:
- 250 ml cream 1 cup
- 100 gm Lurpak salted butter
- 90 gms sugar 1/3 cup
- 100 gms Good quality dark chocolate such as Lindt 70%
Instructions
- Preheat the oven to 180 C (350F) and butter a medium sized ceramic oven dish with butter.
- Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
- In a separate bowl sift or whisk the flour, cocoa and bicarb of soda together.
- Melt the butter in the microwave and then add the vinegar and add that to the batter.
- whilst the mixer is still going alternate between adding the flour/cocoa and the milk in parts until it’s well combined
- Pour the batter into a greased baking dish approx. 20cm in diameter (glass Pyrex or ceramic works well).
- Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
- The pudding is ready when it has risen and is springy to the touch.
- While the Malva pudding is baking, make the chocolate sauce. Place all the ingredients into a double boiler or in a bowl over a small pot of boiling water and stir until the sugar has dissolved and the chocolate melted. You should have a smooth warm sauce.
- As soon as the malva pudding comes out the oven, pour over ¾ of the sauce. It will seem like a lot but it does soak in. Reserve the rest to serve warm with the pudding.
- Serve chocolate Malva with vanilla ice cream or fresh whipped cream.
Notes
You might also like these chocolate desserts:
The viral Dubai Knafeh pistachio chocolate bar
Double chocolate chip skillet cookie
Decadent chocolate & pine nut tart
Chocolate fondant with Lindt Lindor
Chocolate marshmallow sweetie pies
Cheesecake brownies with chocolate Romany Creams
*This post is proudly sponsored by Lurpak
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Hi Sam,
I love this! Can you pour 3/4 of the sauce over and serve the next day? Or, is it one
of those that you need to serve right away? This looks so delicious. I can’t wait to try
it.
Hi Nancy you could do that but I would rather make the dessert, reheat it the next day along with the sauce then pour it over before serving keeping some aside for extra.
This recipe was absolutely delicious and was a hit with my family. I just made one substitution with the white sugar because we don’t eat refined sugar anymore. I used jaggery. Still tasted great. I used some of the extra sauce to make mochachino’s .😀 thank you!
Hi Selicia, thanks for the lovely comment and I am so glad you loved it as much as I do.
This recipe was divine. I want to make this for an event and plan on doubling the recipe. My plan was to bake it the day before and not add the sauce and then reheat it in the oven and pour the sauce over before serving. Do you think this will work? Or is it better if I add the sauce when I bake it and just warm it before serving
Hei Kelly, I have not tested it this way and I worry that the sponge will dry out too much with a double bake. It will be best to rather pre make the batter, pour it in the dish and then set in the fridge. When you are ready to mkae it: bake, pour the sauce over and serve.
Hi Sam-
I did a test malva pudding in a round baking dish and it came out beautifully but is a little challenging to serve as I didn’t turn it out. I’m curious if you’ve tried this in a bundt pan? If so, how should I expect to adjust the bake time? Do you think it would turn out of the bundt well if dusted with butter/cocoa powder? -Abel
GREAT RECIPES
Hi Abel, I am glad you liked the recipe but it’s not designed to turn out. If you see my video and my images with the recipe it is served in a casserole dish and is designed as a scoopable pudding. It is not a cake. It’s a pudding it is not a cake. I have not made it in a bundt tin but think it might be a little too soft and pudding-like for a bundt.
The BEST dessert ever. So easy to make, also so easy to make. My husband said it’s the best dessert he’s ever eaten
Im so glad you loved it as much as I do Lee
This did not work for me with the foil on. Maybe I did something wrong? After 45 minutes I had crispy edges and a liquid centre. I had to remove the foil and cook for an additional fourteen minutes. Next time I might try adding some water to the oven to steam instead of the foil.
Hi Janet, Something has defintely gone wrong and its hard for me to know as I was not there. I can only think you did not measure the ingredients properly or the oven temperature was way too low. It would not be necessary to stem the pudding. The foil is important and would not cause the issue you have had. Did you weint the ingredients?
Absolutely delicious! I made this as part of a 3 course roast lunch so I made it the night before. Baked it as per instructions and also made the choc sauce but didn’t pour over. The next day I popped it back in the oven while we were eating our main course and heated up the sauce again. Poured over the pudding just before serving. Massive hit! Will definitely make again.
Thanks, Melissa – I am so happy to hear that you loved this recipe as much as I do.
Delicious dessert. This recipe’s baked sponge is so soft and moist, served warm or cooled together with whipped cream, custard or vanilla ice-cream (and a few sliced strawberries or raspberries}, would also be enjoyable. Thank you Sam.