Not only is this the best chocolate malva pudding, but this is 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.Â
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
You might also like:
My best chocolate recipes
 My best Baking recipes
My 10 best cake recipes
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
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%
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Preheat the oven to 180 C (350F) and butter a medium sized ceramic oven dish with butter.
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Using an electric mixer, beat the egg, and sugar on high for about 5 minutes until pale and fluffy.
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In a separate bowl sift or whisk the flour, cocoa and bicarb of soda together.
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Melt the butter in the microwave and then add the vinegar and add that to the batter.
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whilst the mixer is still going alternate between adding the flour/cocoa and the milk in parts until it’s well combined
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Pour the batter into a greased baking dish approx. 20cm in diameter (glass Pyrex or ceramic works well).
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Spray the one side of a piece of with foil well with baking spray, cover the pudding properly and bake for 45 minutes.
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The pudding is ready when it has risen and is springy to the touch.
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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.
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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.
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Serve chocolate Malva with vanilla ice cream or fresh whipped cream.
Reheat the chocolate sauce in the microwave o r in a small pot and serve this with the pudding.
Vanilla ice cream goes perfectly with this chocolate malva pudding but whipped cream or sweetened vanilla chantilly cream would also be nice.
*This post is proudly sponsored by Lurpak
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