Chocolate Pudding Cake
Source of Recipe
Cooks Illustrated
List of Ingredients
2 teaspoons instant coffee
11/2 cups water
2/3cup (2 1/2 ounces) Dutch-processed cocoa
1/3 cup (1 3/4 ounces) packed brown sugar
1 cup (7 ounces) granulated sugar
6 tablespoons unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk
Recipe
- Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
- Stir instant coffee into water; set aside to dissolve.
- Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
- Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
- Whisk flour and baking powder in small bowl to combine; set aside.
- Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk.
- Add chocolate mixture and whisk to combine.
- Add flour mixture and whisk until batter is evenly moistened.
- Pour batter into prepared baking dish and spread evenly to sides and corners.
- Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter);
- Pour coffee mixture gently over cocoa mixture.
- Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.)
- Cool cake in dish on wire rack about 25 minutes before serving.
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