Shiraz Chocolate Lava Pudding


1 cup organic sugar, divided
½ cup allergy friendly non-dairy milk
¼ cup light olive oil
2 teaspoons vanilla extract
1 cup gluten free all-purpose flour
½ cup natural cocoa, divided
2 teaspoons baking soda
½ teaspoon fine sea salt
⅓ cup allergy friendly chocolate chips
¾ cup red wine, room temperature


Preheat oven to 350 degrees and generously grease an 8" pie dish.
In a small mixing bowl, combine ⅔ cup sugar, milk, oil, and vanilla. Whisk well and set aside.
In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well. Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.
Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish. Pour red wine over the prepared dish. Do not mix!
Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.


'Tis the season of all things love and chocolate, which is almost as good as Christmas in my book. And that's only because my life is permanently a chocolate explosion waiting to happen. While the recipe calls for shiraz, any red wine will do! I used a fabulous Shiraz that I happened to already have opened.

And for the record, I take no responsibilty and will not accept post-chocolate-binge guilt trips for anyone who eats this entire dessert in one sitting. Yes, it's that good...

This recipe is gluten free, allergy friendly, and vegan.


Serves 4-6


Thursday, February 13, 2014 - 6:33pm


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