Malva Chocolate Pudding

A decadent traditional South African dessert you just have to try! Rich, moist, chocolatey, and oh-so-easy!

Course Dessert

Cuisine African

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 447kcal

Author Imma

Preheat oven to 350°F (180°C). Grease an 8-inch cake pan generously with cooking spray. Set aside.
In a large bowl, beat eggs, orange zest, sugar, butter, and apricot jam until light and fluffy. Then mix in the vinegar and milk.
Sift the flour, baking soda, and salt into another bowl.
Gradually fold the flour mixture into the egg mixture. It's okay if the mixture is a little runny.
Pour batter into the greased cake pan. Bake at 350°F (180°C) for 25-30 minutes or until a cake tester inserted into the center comes out clean.
While the cake is baking, mix the evaporated milk, chocolate, butter, sugar, almond extract, and vanilla extract in a saucepan. Then heat over medium until the sugar dissolves and the butter melts. Remove from heat.
Poke several holes in the pudding cake from top to bottom with a wooden chopstick or skewer.
Pour the chocolate butter sauce on the cake and let it soak in for a few minutes.
Serve immediately while still warm, or chill it in the fridge until ready to enjoy.

Grease the pan generously to keep the pudding from sticking.
Pour the chocolate butter sauce over the cake slowly so it can absorb evenly.
Serve it warm or cold. That means you can make it 2-3 days in advance and keep it in the fridge or freeze it for 2-3 months. Thaw and serve or heat it gently in the microwave.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.