Chocolate Malva Pudding
This chocolate malva pudding is a South African dream dessert – warm, spongy, and drenched in a fudgy chocolate sauce that soaks right in. It’s rich, decadent, and just the right amount of indulgent, with a deep cocoa flavor that makes every bite irresistible. Bake it fresh, pour on the glossy sauce, and serve with a scoop of vanilla ice cream for pure comfort food magic. Perfect for cozy nights or impressing your guests!
| Cuisine | South African |
| Category | Dessert |
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Preheat your oven to 180°C / 350°F. Generously butter a 20cm (8-inch) round ceramic or glass baking dish.
- 2
In a large bowl, use an electric mixer to beat the sugar and egg on high for 5 minutes until pale, fluffy, and doubled in volume.
- 3
In another bowl, whisk together the flour, cocoa powder, and baking soda to combine and remove any lumps.
- 4
Melt the 50 g butter in a microwave-safe bowl, then stir in the vinegar. With the mixer running on low, alternate adding the flour mixture and milk to the egg mixture in 3 parts, mixing until just combined.
- 5
Pour the batter into the greased baking dish. Cover tightly with foil sprayed with cooking spray on the underside to prevent sticking.
- 6
Bake for 45 minutes, or until the pudding is risen and springy to the touch. A skewer should come out clean.
- 7
While the pudding bakes, make the sauce. In a double boiler or a heatproof bowl over simmering water, combine the cream, 100 g butter, 90 g sugar, and dark chocolate. Stir until the sugar dissolves and the chocolate melts into a smooth, glossy sauce.
- 8
As soon as the pudding comes out of the oven, pour 3/4 of the warm sauce over it. It’ll soak in beautifully, even if it looks like a lot! Reserve the rest for serving.
- 9
Serve warm with vanilla ice cream or whipped cream, drizzling extra sauce over each portion.
Nutrition Information
| Calories | 480 |
| Protein | 6g |
| Carbohydrates | 54g |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 90mg |
| Sodium | 320mg |
| Potassium | 240mg |
| Fiber | 3g |
| Sugar | 38g |
| Vitamin A | 750IU |
| Vitamin C | 0mg |
| Calcium | 80mg |
| Iron | 2.5mg |
Recipe Notes
Butter – High-quality salted butter adds richness to both the pudding and sauce. If using unsalted, add a pinch of salt to the batter and sauce.
Dark chocolate – Choose a good 70% cocoa chocolate for a deep, not-too-sweet flavor. Brands like Lindt work wonderfully, but any quality dark chocolate will do.
Baking dish – A 20cm round ceramic or glass dish (like Pyrex) ensures even baking and a good sauce soak. Avoid metal pans, as they can affect texture.
Sauce timing – Pour the sauce on right after baking to let the pudding absorb it fully. It might seem like too much, but trust me, it sinks in!
Serving – Best served warm for that gooey, comforting vibe. If made ahead, reheat in a 160°C / 320°F oven, covered, for 15 minutes, and warm the sauce separately.
Toppings – Vanilla ice cream is a classic pairing, but fresh whipped cream or a vanilla-infused chantilly cream elevates it even more.
Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven with a splash of sauce.
Nutrition – Values are per serving (1 of 6), including 3/4 of the sauce poured over the pudding, excluding ice cream or cream.
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