Malva Pudding Chocolate -A Decadent traditional South African Dessert that you just have to try! Rich, Moist, Chocolaty and Oh so easy!
Oh my, I can’t believe Valentine’s Day is around the corner. Can you even remember what happened in January? It looks like my life drove through January into February.
Ooh, am always excited about love season. Well, not really about Valentine’s day (overrated in my opinion) Really! I feel, that love should be celebrated through out the year, not just one day of the year. Don’t you agree?
Anyways,it’s all about chocolate me; I can’t seem to get enough of. Yes, that’s what gets me pretty happy!
This valentine’s season am going to take two or three of my favorite African desserts/snacks and give it a chocolate makeover. Now give me some thumbs up!!!
My first pick is malva pudding, if you haven’t tried this decadent malva pudding then you should. So what is Malva pudding? It is a sweet pudding that has its origin in South Africa. What sets it apart is, it’s caramelized exterior and spongy interior when baked. Then it is soaked in a warm butter sauce and served with whipped cream or ice cream.
Here, instead of drenching this cake with plain warm butter sauce , I added some chocolate to it , to make even more decadent.
What I love most about this recipe besides the taste and texture is how easy it is to make. Just a few simple, standard ingredients mixed together, coupled with an easy chocolate sauce and you’re ready to dig in.
Enjoy!
Malva Pudding Chocolate -A Decadent traditional South African Dessert that you just have to try! Rich, Moist, Chocolaty and Oh so easy!
- 6 1/2 ounces sugar 3/4 cup, 200 ml, or 180 g
- 2 large eggs
- 1 tablespoon un-salted butter room temperature
- 4 tablespoon Apricot jam
- 1 1/2 teaspoon grated orange zest
- 1 cup or 5 ounces all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- ¾ cup milk
- 1 cup evaporated milk
- 1/4 -1/3 cup brown sugar
- 6 tablespoons / 3 ounce. / 88 grams butter.
- 2 ounce milk/ semi sweet chocolate
- ½ teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
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Pre-heat the oven to 180°C/350°F. Grease an 8 inch pan generously with cooking spray and set aside.
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In a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light and fluffy. Then add the vinegar and milk to the eggs mixture
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In another bowl, sift together the flour, baking soda, and salt
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Gradually, fold the flour mixture into the egg mixture. The mixture might be runny that’s ok.
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Pour batter into a greased cake pan. Bake at 350 until a tester inserted into the center comes out clean, 25–30minutes
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While the cake is baking, heat the evaporated milk, chocolate, butter, sugar, almond and vanilla extract, in a saucepan over medium heat until the sugar has dissolved and the butter has melted. Remove from heat
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Using a skewer poke holes in the cake extending all the way to the bottom of the cake.
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Pour the chocolate butter sauce on the cake. Serve immediately or set aside in the fridge until ready to use
That picture of the spoon holding up the malva pudding is perfect. This recipe sounds delicious and very timely with valentines day right around the corner.
Thanks Charlene, how I love this season!!!
Gah… This looks so decadent!! I’ve never heard of this but it reminds me of a sticky toffee pudding. Thanks for sharing.
Jehan, go grab a spoon!!!!
Oooh, now THIS is a pudding with a difference! I love that! Plain chocolate pudding is not for me, too boring! 🙂
Nagi, you are my kind of girl!!!!
This looks and sound amazing. I wonder if you could use an all purpose flute free flour for it?
Dixie , Sorry , I have not tried this recipe with flute free flour so I cannot say with certainty that it would work.
Haha, well clearly that was supposed to read gluten free. I am going to try it this week.
This recipe worked so well. My class enjoyed this very much.
Hi Megan! Thanks for the feedback!
It seems you did not indicate at what stage do you add the semi-chocolate on your recipe
Recipe updated! Thanks
This is great . easy to follow recipe. Mine didn’t come out like I thought it would but my family loved it. Next time I will bake for 40 minutes and poke larger holes.
Hi kate! Thanks for taking the time to share your thoughts with us.
I love Malva Pudding but never had with chocolate must be good. I will try this one with chocolate.
Brother #3 made this for Brother #1’s birthday cake and it was fabulous! Everyone wanted the recipe. He said that he doubled the amount of the chocolate in the sauce. I will definitely make this for my friends and family.
Awesome!! Thank brother #3 for making it. And thank you for taking the time to share this with me Maryjo.
This looks so good. I’d like to make this for an International Fair at my kids’ school, but I need to double the recipe. Advice for size of pan and cooking time for a doubled amount? Thanks very much.
The cooking time stays the same. I would use a 9×13 inch cake pan.
I am going to try this recipe but I’m not sure what type of vinegar to use and for the butter mixed with the evaporated milk, is that butter salted or unsalted ?
It’s unsalted and I used rice vinegar. Any would do just fine.
Thank you . Can’t wait to make it. Looks yummy !!