Chocolate Malva Pudding
Malva Pudding With Chocolate – A decadent traditional South African dessert you just have to try! Rich, moist, chocolatey, and oh-so-easy!
Oh my, I can’t believe how fast Valentine’s Day, then Mother’s Day, then Thanksgiving, and then Christmas comes around. All then, all of a sudden, it’s New Year’s again. Sometimes, my life feels like a blur that flew from January straight to December.
Ooh, I’m always excited about the holidays because they’re an excuse to eat chocolate. While Valentine’s Day celebrates love one day a year, I feel it should be celebrated all year long. Don’t you agree?
Anyway, it’s all about chocolate for me. I can’t get enough of it, and it always makes me happy! For last Valentine’s Day, I gave three of my favorite African desserts a chocolate makeover. Now give me a thumbs up!!!
Why Chocolate Malva Pudding Works
My first pick was malva pudding. And if you haven’t tried this decadence, you don’t know what you’re missing. So what is malva pudding? It is a sweet pudding that hails from South Africa. Its caramelized exterior and spongy interior make it unique. Then, serve it soaked in a warm butter sauce and topped with homemade whipped cream or ice cream for pure heaven.
Instead of drenching this cake with plain warm butter sauce, I added chocolate for even more decadence.
While I absolutely adore the taste and texture, its ease makes it even better. With a few simple ingredients coupled with an easy chocolate sauce, you’ll be ready to dig in.
Enjoy!
What You Need
- Eggs – Like most puddings, this one enjoys the creamy texture eggs are famous for.
- Butter – Room temperature unsalted butter delivers incredible moisture and mouthfeel.
- Flavor – Orange zest (perfect pairing for chocolate), apricot jam, and sugar give it a delicious fruity flavor and sweetness.
- Liquid – Vinegar and milk provide a balancing acidity and more moisture.
- Dry – All-purpose flour, baking soda, and salt are all you need to bring it together.
- Chocolate Sauce – Evaporated milk, brown sugar, butter, chocolate (milk or semi-sweet), almond extract, and vanilla extract create a delectable sauce to soak into the malva pudding.
How to Make Chocolate Malva Pudding
- Preheat oven to 350°F (180°C). Grease an 8-inch cake pan generously with cooking spray. Set aside.
- Moisture – In a large bowl, beat eggs, orange zest, sugar, butter, and apricot jam until light and fluffy. Then mix in the vinegar and milk. (Photos 1-3)
- Base – Sift the flour, baking soda, and salt into another bowl.
- Combine – Gradually fold the flour mixture into the egg mixture. It’s okay if the mixture is a little runny. (Photo 4)
- Bake – Pour batter into the greased cake pan. Bake at 350°F (180°C) for 25-30 minutes or until a cake tester inserted into the center comes out clean. (Photo 5)
- Make Sauce – While the cake is baking, mix the evaporated milk, chocolate, butter, sugar, almond extract, and vanilla extract in a saucepan. Then heat over medium until the sugar dissolves and the butter melts. Remove from heat.
- Poke several holes in the pudding cake from top to bottom with a wooden chopstick or skewer. (Photo 6)
- Drench – Pour the chocolate butter sauce on the cake and let it soak in for a few minutes.
- Serve immediately while still warm, or chill it in the fridge until ready to enjoy.
Recipe Tips & Serving
- Grease the pan generously to keep the pudding from sticking.
- Pour the chocolate butter sauce over the cake slowly so it can absorb evenly.
- Serve it warm or cold. That means you can make it 2-3 days in advance and keep it in the fridge or freeze it for 2-3 months. Thaw and serve or heat it gently in the microwave.
More Decadent African Sweets to Enjoy
Malva Chocolate Pudding
Ingredients
- 2 large eggs
- 1 tablespoon (14g) unsalted butter at room temperature
- 1½ teaspoons (3g) grated orange zest
- 4 tablespoons (80g) apricot jam
- 6½ ounces (185g) sugar (¾ cup)
- 1 teaspoon (5ml) vinegar
- ¾ cup (180ml) milk
- 1 cup (120g) all-purpose flour
- 1 teaspoon (6g) baking soda
- ½ teaspoon (2-3g) salt
Chocolate Sauce
- 1 cup (240ml) evaporated milk
- ¼-⅓ cup (50-70g) brown sugar
- 6 tablespoons (84g) unsalted butter
- 2 ounces (60g) milk chocolate (or semisweet)
- ½ teaspoon (2-3ml) almond extract
- 1½ teaspoons (7-8ml) vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch cake pan generously with cooking spray. Set aside.
- In a large bowl, beat eggs, orange zest, sugar, butter, and apricot jam until light and fluffy. Then mix in the vinegar and milk.
- Sift the flour, baking soda, and salt into another bowl.
- Gradually fold the flour mixture into the egg mixture. It's okay if the mixture is a little runny.
- Pour batter into the greased cake pan. Bake at 350°F (180°C) for 25-30 minutes or until a cake tester inserted into the center comes out clean.
- While the cake is baking, mix the evaporated milk, chocolate, butter, sugar, almond extract, and vanilla extract in a saucepan. Then heat over medium until the sugar dissolves and the butter melts. Remove from heat.
- Poke several holes in the pudding cake from top to bottom with a wooden chopstick or skewer.
- Pour the chocolate butter sauce on the cake and let it soak in for a few minutes.
- Serve immediately while still warm, or chill it in the fridge until ready to enjoy.
Tips & Notes:
- Grease the pan generously to keep the pudding from sticking.
- Pour the chocolate butter sauce over the cake slowly so it can absorb evenly.
- Serve it warm or cold. That means you can make it 2-3 days in advance and keep it in the fridge or freeze it for 2-3 months. Thaw and serve or heat it gently in the microwave.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hi, I want to use this recipe for a class cooking lesson. Are there any substitutes for the orange zest, or alternatively can I leave it out altogether? Will it affect the taste?
Sure! You could leave it out or replace with a drop or two of orange extract.
Hello, I am making this for the dessert portion at a wine tasting dinner for African wines. What are the instructions for baking in individual ramekins? How long? Oven temp? Fill half full? On a baking tray? How far apart? Any info you can give would be very helpful! Thank you!
That sounds great! You can divide the batter between the ramekins (as long as they’re at least 2″ deep). I’ve never used ramekins, so I’m not sure how many the recipe makes. Maybe 3? But start checking your mini malvas for doneness five minutes before the recipe says. Poke 3-4 holes in each ramekin and divide the sauce between your puddings. Please let me know how it goes
EXCELLENT!
Oh great to hear that. Thank you so much!