Hot Maracaibo Pudding is an exceptional chocolate dessert, pairing gloriously with vanilla ice cream and fruit coulis. It’s deelish!
Hot Maracaibo Pudding

Hot Maracaibo Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 15
  • 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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