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Chocolate Pudding Cake

Source of Recipe


From "Chocolate Cake" by Michele Urvater






List of Ingredients



• 2 Tbsp bleached all-purpose flour
  
• 1/4 cup unsweetened, nonalkalized cocoa powder
  
• 3/4 cup granulated sugar
  
• 3 large eggs, separated
  
• 1 cup milk
  
• 1 tsp vanilla extract
  
• 1/8 tsp salt
  
• .
  
• Confectioners' sugar, for dusting
  
• 2 cups fresh raspberries
  






Instructions



1. Position a rack in the center of the oven and preheat to 350° F. Lightly grease an 8-inch square pan. Fold a cloth towel in the bottom of a 13 x 9 x 2-inch baking pan, or one large enough to accommodate the 8-inch square pan.
   
   
2. In a mixing bowl, blend the flour, cocoa and sugar with a whisk. With an electric mixer on low speed, beat the egg yolks, milk and vanilla for a few seconds, or until foamy. Pour this over the dry ingredients and blend with a rubber spatula. In a separate bowl, with an electric mixer on medium speed, whip the egg whites with the salt until stiff and glossy. Fold the beaten egg whites into the batter and spread the batter evenly in the greased pan.
   
   
3. Set the pan on the towel in the larger baking pan and pour boiling or very hot tap water into the larger pan over the towel. Bake for 35 to 40 minutes, or until the cake looks puffy and the top looks set (you can't gauge this with a tester, because the center remains damp). Remove the cake pan from the larger pan and serve while hot, with each portion dusted with confectioners' sugar and fresh raspberries on the side.
   
   Makes one 8-inch square cake,
   Serves 4 to 6
   
   .........................
   
   STORAGE
   
   Keep in the refrigerator, wrapped airtight, for up to 3 days -- but warm portions in a microwave oven before serving.