Chocolate pudding cake

182

PREP TIME

10 min

TOTAL TIME

40 min

Serves

6

Chocolate pudding cake

Photo, Roberto Caruso.

This cozy confection — decadent cake enrobed in a silken sauce — provides a delicious excuse to stay in this Valentine’s Day. But when you serve it, have your spoon at the ready: It won’t last long. Serve it up in individual dishes or dig right in.


Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/4 cup unsalted butter , melted
  • 1 tsp vanilla

Sauce

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 tbsp unsweetened cocoa powder
  • 3/4 cup boiling water

Toppings

  • vanilla ice cream , optional
  • whipped cream , optional
  • cocoa powder , optional

Instructions

  • Position rack in centre of oven, then preheat to 350F. Spray a deep 9-in. baking dish (6-cup capacity) with oil. Boil water in a kettle while preparing cake.
  • Cake: Whisk flour with sugar, cocoa, baking powder and salt in a large bowl. Whisk in milk, butter and vanilla until smooth. Pour batter into prepared dish. Smooth top.
  • Sauce: Whisk granulated and brown sugars with cocoa in a small bowl and sprinkle evenly over batter. Pour 3⁄4 cup boiling water over top without stirring.
  • Bake, covering with foil halfway through, until centre is jiggly when dish is shaken, 25 to 30 min. Transfer to rack to cool, about 5 min. Serve in dishes, spooning sauce over cake. Top with vanilla ice cream, then sift cocoa overtop.

Nutrition (per serving)

  • Calories
  • 310,
  • Protein
  • 5 g,
  • Carbohydrates
  • 55 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 221 mg.