Chocolate pudding cake
264
PREP TIME
10 min
TOTAL TIME
40 min
Serves
6
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.
