Prepare the pudding according to the instructions on the packet. Before stirring in the custard powder, add the 200 g chocolate to the hot milk in pieces and let it melt in the milk.
Let the pudding cool completely.
For the dough, melt the chocolate or couverture in a water bath over a low flame.
Sift the flour and baking powder into a bowl and mix with the sugar, vanilla sugar and salt. Mix the oil, milk and egg in another bowl. Then add to the flour mixture and stir everything well. Then stir in the liquid chocolate. The dough should be liquid, but still have a doughy consistency.
Now stir the cooled pudding again until smooth and mix with the batter.
Fill the finished dough into baking molds or silicone molds. Only closed molds are suitable, otherwise the dough can flow out.
Bake the cake in the preheated oven at 175 ° C fan oven for about 30 minutes (a little less for small tins, a little more for large cake tins).
Now it gets a bit tricky: Since the pudding component always remains somewhat liquid, you have to hit the right time. To do this, continue to bake the dough and repeatedly (approx. Every 5 minutes) do the chopsticks test. When the dough is through, little should stick to the stick, but the surface should by no means be black. When this time is reached, the cake is taken out of the oven and now has to cool down very well. It can be that it collapses a little.
After cooling, the cake is taken out of the mold (s). Then it should be cut to check the consistency inside. If it is still very runny, you can put it in the oven for a few minutes (again at approx. 175 ° C). Then it can be coated with couverture, but actually it is already chocolatey enough.
An absolutely delicious, fluffy and chocolaty cake experience that is not that easy to bake. I guarantee that your guests, family members or simply yourself will be amazed.
Tip:
Since the pudding has to be completely cooled down for further processing, you can use it e.g., cook the evening before and then let cool overnight.
The cake can be baked in various shapes and forms. It is therefore quite difficult to give an exact number of people. With the molds that I used, the batter is enough for 18 servings (see photo). It is best to make the full portion (unless there are really many eaters, then of course twice that), otherwise you will be left with an opened pudding bag. You can also store the cake / cakes in the refrigerator for a few days. You have to wrap it up well, however, as it quickly absorbs foreign smells and tastes.
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