The easiest and quickest Chocolate Dessert

Ingredients

• 2 Eggs (medium size, at room temperature)
• 175 g Granulated Sugar (approximately ¾ cup + 2 tbsp)
• 50 g All-Purpose Flour (sifted)
• 20 g Cocoa Powder (unsweetened, about 3 tbsp)
• 110 g Unsalted Butter (melted, cut into cubes before melting)
• 100 g Semi‑Sweet Chocolate (chopped, melted with butter)

Instructions

1. Preheat Oven

   Set the oven to 160°C (320°F) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 160°C

2. Whisk Eggs and Sugar

   In a mixing bowl, whisk the 2 medium eggs together with 175 g granulated sugar for about 3 minutes, until the mixture becomes pale, thick and fluffy.

   Time: PT3M

3. Sift Dry Ingredients

   Sift the 50 g all‑purpose flour and 20 g cocoa powder together into a separate bowl; stir to combine.

   Time: PT2M

4. Melt Butter and Chocolate (Bain‑marie)

   Place the chopped 100 g semi‑sweet chocolate and 110 g butter in a heat‑proof bowl over a saucepan of simmering water. Stir constantly until fully melted and smooth.

   Time: PT5M

5. Combine Wet Ingredients

   Pour the melted chocolate‑butter mixture into the egg‑sugar mixture and fold gently until fully incorporated.

   Time: PT2M

6. Fold in Dry Ingredients

   Add the sifted flour‑cocoa blend to the batter and fold with a spatula until no streaks remain. The batter will be thick.

   Time: PT2M

7. Transfer to Baking Pan

   Grease the baking pan lightly, pour the batter in, and smooth the top with the spatula.

   Time: PT2M

8. Bake

   Place the pan in the preheated oven and bake for 55 minutes, or until the top is firm and slightly crunchy while the centre remains moist.

   Time: PT55M

   Temperature: 160°C

9. Cool and Serve

   Remove the pudding from the oven, let it cool in the pan for 10 minutes, then slice and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g