Chocolate pudding cake
Chatelaine
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.
