On a cold day, nothing beats a warm chocolate pudding cake for dessert. This is our "go to" dessert during snowboarding trips. It's easy to make and doesn't require a mixer, which may not be available in a rental house kitchen. After a long, chilly day outside, this old-fashioned dessert really hits the spot!
I saw this recipe on a Martha Stewart show many, many moons ago. Please don't ask me why I was watching it. I'm not a fan of Martha, and I never intentionally watch her show, but the pudding cake caught my eye while channel surfing. Well, anyone can get my attention if these words are spoken... warm, chocolate, pudding, cake.
The recipe used to be on her website, but I can't find it now. Fortunately, I copied it to take along on our boarding trips. We modified the original recipe by reducing the amount of brown sugar in the batter and adding 3 ounces of bittersweet chocolate chunks.
The chocolate pudding cake is spectacular. It's a cross between a spongy cake and a gooey pudding with a crispy, chewy top layer. This simple dessert has a rich, intense chocolate flavor, especially if the bite has a melted chocolate chunk in it. Add a scoop of vanilla ice cream or a dollop of whipped cream, and you'll be in heaven!
All of the SNDsters wish you a... Merry Christmas, Happy Kwanza, Happy Belated Hanukkah or Happy Festivus for the rest of us!
Chocolate Pudding Cake Recipe
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 cup whole milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
3/4 cup firmly packed dark-brown sugar
1 1/2 cups boiling water
3 ounces bittersweet chocolate, broken into small chunks
1) Preheat oven to 350° F. In a large bowl, sift together flour, 1/3 cup cocoa powder, baking powder, and salt, set aside.
2) In a medium bowl, whisk together eggs, granulated sugar, milk, butter, and vanilla; add to flour mixture. Stir batter until just combined. Spread batter evenly into an 8 cup shallow baking dish. Set aside.
3) In a medium bowl, whisk together remaining 1/3 cup cocoa powder, brown sugar, and boiling water. Pour liquid evenly over batter, do not mix. Distribute chocolate chunks into batter. Bake until a tooth pick or skewer inserted into the center of the cake comes out with crumbs adhering to it, 30 to 35 minutes. Let cool 10 minutes. Serve warm with vanilla ice cream or whipped cream.
Makes 6 to 8 servings.
[tags]chocolate, pudding, cake, scharffen berger, vanilla, ice cream, bittersweet[/tags]