Chocolate Pudding Cake (No-Gelatin) Recipe

Name: Chocolate Pudding Cake (No-Gelatin)
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 2
Cuisine: Korean
Ingredients: 3 Eggs; 75g Sugar; 2g Vanilla extract; 20g Unsalted butter; 25g Milk; 12g Cocoa powder; 75g Cake flour; 400g Warm milk; 4g Agar powder; 160g Condensed milk; 8g Corn starch; 25g Cocoa powder; 120g Dark couverture chocolate; 80g Unsalted butter

Cooking TreePublished: 2023-02-19 Updated: 2023-02-1301.2K views

Chocolate Pudding Cake (No-Gelatin) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a pudding cake where you can enjoy moist chocolate pudding with the cake~
I applied the chocolate pudding I made last week and made it with condensed milk and butter, and it was more savory and flavorful.

It’s not cream, but pudding, so it’s moist and soft to eat.
I put the remaining cake sheet in a sieve to make a powder and pasted it on the side to finish it, but I think it looks nice and delicious~

I think it would look pretty even if I made it 15cm tall and cut it into pieces~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Pudding Cake (No-Gelatin)

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Rating: 5.0/5
( 60 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs

75g Sugar

2g Vanilla extract

20g Unsalted butter

25g Milk

12g Cocoa powder

75g Cake flour

400g Warm milk

4g Agar powder

160g Condensed milk

8g Corn starch

25g Cocoa powder

120g Dark couverture chocolate

80g Unsalted butter

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.

In a bowl of melted unsalted butter, milk, and cocoa powder, add a little of the dough, mix, add to the main dough, mix, pour into an 18cm pan, and clear the air bubbles.

Bake in an oven preheated to 170 degrees for 35 minutes, cool, cut the top and bottom, cut into 3 pieces, and cut into 6cm pieces.

Put warm milk and agar powder in a pot, mix, and leave for 5 minutes.

Add condensed milk and mix, add cornstarch and cocoa powder, mix, put on low heat, stir, and simmer for about 5 minutes until thickened slightly.

Remove from heat, add dark couverture chocolate and unsalted butter, mix, sieve and cool to 40-45 degrees.

Put a sheet in a 7cm mold with a mousse on the bottom and wrap it on the bottom, pour the chocolate dough and put the sheet.

Repeat the filling in the mold and harden in the refrigerator for 2 hours.

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