Gluten-free chocolate pudding

Attention gluten phobiacs! Whip out your spoons and dig into this warm and creamy flourless chocolate pudding that is easy on the palate and even easier on the tummy. During a live demonstration at the event, Home Chef Matters, Arpita Harish, the Pastry Chef at the Taj Lands End showed the audience how to rustle up this easy, gluten-free chocolate treat. Here’s the recipe

01 Sep 2016


Dark chocolate (at least 54%) 360 gram (g)
Milk or white chocolate 360 gram (g)
Butter 45 gram (g)
Castor Sugar 225 gram (g)
Cornstarch 35 gram (g)
Almond or amaranth flour alternatively 35 gram (g)
Baking powder 3 gram (g)
Sea salt 0.5 teaspoon/s (tsp)
Roasted pecan nuts 30 gram (g)
Whole eggs 3 piece/s


Pre-heat the oven at 180 degree Celsius. To make the ganache, melt the butter in a mixing bowl and add the dark chocolate. Mix well. Gently fold in the sugar. The sugar will give the pudding a nice crunch. Add the corn starch and baking powder and fold it. Add the sea salt and pecan nuts. Add the eggs and mix well.  Pour the batter in a piping bag. Pipe it into greased ramekins. Bake it for 10 minutes. Serve warm.

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