Step 1: Prep the Oven and Pan

Preheat your oven to 325°F (160°C).

Lightly butter a 9-inch oven-safe skillet (cast iron or ceramic recommended). Set aside.

Melt the Butter

In a saucepan or microwave-safe bowl, melt the butter and set it aside to cool slightly while you prep the rest of the ingredients.

Sift Dry Ingredients

In a small bowl, sift together the cocoa powder and flour. This step prevents lumps and ensures a smooth batter.

Beat Eggs and Sugar

In a stand mixer (or large mixing bowl with a hand mixer), combine the eggs and sugar.

Beat on medium-high speed for 5 to 10 minutes, until the mixture is very thick, pale yellow, and fluffy.

🔔 Do not skip or reduce mixing time—this step is essential for the pudding’s light texture.

Add Flavor and Dry Ingredients

Reduce mixer speed to low and add in the vanilla extract, coffee extract (if using), and the sifted cocoa/flour mixture.

Mix just until combined—do not overmix.

Add the Butter

Slowly pour the cooled melted butter into the batter while mixing on low speed.

Mix only until fully incorporated and smooth.

Bake in a Water Bath

Pour the batter into the prepared skillet.

Place the skillet into a larger baking dish or roasting pan.

Carefully add warm water to the outer pan until it reaches halfway up the sides of the skillet.

🧯 The water bath helps regulate heat and ensures a soft, custard-like interior.

Transfer the entire setup to the preheated oven and bake for 60 minutes.

Cool and Serve

After baking, the pudding will look slightly undercooked in the center—this is normal.

Remove the skillet from the water bath and let it cool for 10–15 minutes.

Serve warm, directly from the skillet, with vanilla ice cream on top.