Gluten-Free Chocolate Pudding Cakes | Simply


Allow me to let you in on a little pastry chef secret for better baking – duck eggs!

I discovered duck eggs when we found out that my son Colin was allergic to chicken eggs but could eat duck eggs with no problem.

When used for baking, duck egg – with their higher fat and protein content – produce baked goods that are richer, lighter, and fluffier. This is really excellent news for gluten-free baking, as they help produce products that are much more similar to wheat-based baked goods. They also help bind ingredients better and considerably improve texture.

Duck eggs also give superior results to custards and curds – much richer and creamier. And the meringues are out of this world!

It used to be that you had to know someone who raised ducks in order to get duck eggs but now, thanks to Nature’s Yoke, you can find them in your local grocery store. You can substitute one duck egg for every large chicken egg.

These chocolate pudding cakes show you just how fabulous baking with duck eggs can be. For a special and slightly different take, I like to top these with blood orange sorbet. But feel free to top with whipped cream, ice cream, or just eat them as is!

For entertaining, you can prepare the cakes ahead of time and refrigerate. Pop them in the oven about 25 minutes before you plan to serve dessert.

Chocolate Pudding Cake Recipe

Chocolate Pudding Cake

Course:

Dessert

Servings: 4 servings

Calories: 533 kcal

Author: Carol Kicinski

  • 6
    tablespoons
    butter
    , plus more for preparing the ramekins
  • 1
    cup
    bittersweet chocolate chips
  • 2
    Nature’s Yoke duck eggs
    , separated
  • 6
    tablespoons
    sugar
    , divided
  • 2
    teaspoons
    pure vanilla extract
  • ½
    teaspoon
    kosher or fine sea salt

  1. Preheat oven to 375 degrees. Butter 4 (6-8 ounce) ramekins and place on a baking sheet.

  2. Melt the chocolate chips and butter together. Stir until smooth and glossy. Stir in the duck egg yolks, 3 tablespoons sugar, and the vanilla.

  3. Beat the eggs whites with 3 tablespoons of sugar and the salt until stiff peaks form. Stir a large dollop of the egg whites into the chocolate mixture and then fold in the rest. Divide the batter evenly among the prepared ramekins. Bake for 20 minutes or until the tops are lightly cracked but the centers are still gooey – a toothpick inserted into the center should come out with chocolate on it.

  4. Serve warm.

Nutrition Facts

Chocolate Pudding Cakes

Amount Per Serving

Calories 533
Calories from Fat 315

% Daily Value*

Total Fat 35g
54%

Saturated Fat 25g
125%

Cholesterol 355mg
118%

Sodium 540mg
23%

Potassium 362mg
10%

Total Carbohydrates 44g
15%

Dietary Fiber 1g
4%

Sugars 33g

Protein 8g
16%

Vitamin A
15.2%

Vitamin C
0.3%

Calcium
16.4%

Iron
10.7%

* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

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