6 Serves
70 Mins
Preheat your oven to 175°C and generously grease an 8-inch pie dish.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
51 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
124 mg / 4,700 mgSodium
430 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
54 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
25 mgNet Carbs
55 gAlcohol
0 gIn a small mixing bowl, whisk together the sugar, milk, cooking oil, and vanilla extract until well combined.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Pour the wet ingredient mixture into the dry ingredients and stir until smooth, then fold in the chocolate morsels.
Transfer the batter into the prepared pie dish and place the dish on a baking sheet to catch any potential spillover.
In a small bowl, whisk together the remaining sugar and cocoa powder, then evenly sprinkle this mixture over the top of the batter.
Carefully pour the red wine over the entire surface of the dish without stirring, then bake for 35 to 40 minutes until the pudding is bubbling and firm.
Remove from the oven and allow the cake to cool for 15 to 20 minutes before serving.
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