Chocolate cake squares with pudding and whipped cream

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F) and line a small baking pan (about 20 × 30 cm) with parchment paper. Melt the butter and broken-up chocolate in a bowl over a pan of simmering water, then let cool slightly.

2. Beat the eggs with the granulated sugar and vanilla sugar until foamy, then stir in the melted chocolate and butter. Mix the flour with the cocoa powder and baking powder, then gently fold into the batter.

3. Spread the batter in the pan and bake for about 30 minutes at 180 °C (350 °F). Test with a toothpick; it should come out dry. Let the cake cool.

4. Cook the pudding mix with the milk and sugar according to the package directions. Cover the surface with plastic wrap to prevent a skin from forming. Once the pudding has cooled, spread it over the cake.

5. Whip the heavy cream to stiff peaks and spread it over the pudding. Grate the chocolate over the top, refrigerate until set, then cut into squares.

Tip: The pudding sets like gelatin as it cools, so whisk it before spreading it over the cake to help it spread evenly without tearing the cake.

This recipe was translated from the Slovak original: Čokoládové kocky s pudingovým krémom a šľahačkou