Hot Maracaibo Pudding
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 9 ounces eggs
  • 5.3 ounces sugar
  • 9 ounces butter
  • 9 ounces Maracaibo 65% chocolate
  • 5.3 ounces flour
  • cocoa nibs
  1. Whip eggs and sugar well. Melt butter and Maracaibo 65% in a bain marie. Mix the melted chocolate-butter mixture into the egg. Fold the flour carefully into the mixture.
  2. Fill half of the mould with the chocolate mass; place three Maracaibo Rondos into the mixture. Fill up the mould almost to the top and bake in a preheated oven at 220 degrees C./425 degrees F. for about 5 to 8 minutes.
  3. Serve warm, with a combination of vanilla ice cream and fresh fruit Coulis.
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