this recipe from the late, great cookbook author richard sax has everything one could ask for in a chocolate pudding—an intense flavor and a silky texture that’s still firm enough to stand a spoon in. it seems as though every restaurant in america offers a version of this amazing cake created by master chef jean-georges vongerichten. but his supremely rich and chocolaty original is in a class by itself. in his riff on black forest cake, a favorite dessert of his father’s, hosea rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred. “it’s as good in marinades and vinaigrettes as it is in dessert.“ here, candied ginger garnishes dark-chocolate pudding. she’s also an excellent home cook and baker with a passion for chocolate.
although this deep, dark chocolate pudding is easily made in ramekins, it’s fun to bake and serve in small glass jars. “i’m more addicted to chocolate than i am to sugar,” says chocolatier jacques torres. folding apple butter into vanilla ice cream is a great way to add elegance. pastry chef nicole plue was intrigued by a recipe she discovered for matzo covered in toffee and chocolate. but she knew she could improve it by using crackers instead of matzo for a hit of salt. this approach inspired grace parisi to transform a traditional recipe for german chocolate cake into an elegant and incredibly delicious ice cream sundae. nothing could be easier than slapping a piece of chocolate on a slice of bread: spanish children do it all the time as an after-school snack.
this gooey chocolate mug cake recipe is so easy, you won’t believe it works until you try it. i shared this mug cake recipe here many years ago on the blog. people didn’t like the spongy texture, a result of baking this dessert for two using eggs. so the girls and i experimented with many different versions of this recipe, eliminating the eggs. i like to serve this cake in a cup with fresh raspberries or strawberries. my parents taught me how to eat warm chocolate cake with a scoop of cold vanilla ice cream – it’s pretty wonderful! * for those of you who have relied on the original recipe that i shared here many years ago (with eggs), scroll down below the new recipe card. as they cool, the chocolate chips will harden, so the cakes will be less gooey.
divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces) and then sprinkle the tops with a few more chocolate chips. the cakes should be cooked, but very moist, and a bit gooey in the middle. i avoid sugar, so made this with swerve sweetener, a generous measure of cocoa powder, and subbed 1oz of lindt 90% chocolate (broken up) for the chocolate chips. btw: i only had salted butter, so just omitted the salt. i didn’t have any chocolate chips at home, so i added some frozen berries – and it’s delicious!!! this is the chocolate mug cake recipe i’ve been searching for for years! i doubled the recipe (we have really large mugs!) now if only my keto mug cakes were this good… hello june – please try the recipe without eggs in the recipe card. so many people like the original recipe (with eggs) that i had posts – so i kept it for them, you’ll find it at the end of this post.
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