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Chocolate pudding cake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 cup ( 250 mL) all-purpose flour
1/2 cup ( 125 mL) granulated sugar
2-1/2 tsp ( 12 mL) baking powder
1/4 tsp ( 1 mL) salt
1/2 cup ( 125 mL) milk
1 tsp ( 5 mL) vanilla
3 tbsp ( 45 mL) cocoa powder
3 tbsp ( 45 mL) butter, melted
1/3 cup ( 3 oz or about 85 g) coarsely chopped bittersweet chocolate, about 3 squares
1/3 cup ( 75 mL) granulated sugar
1/4 cup ( 50 mL) brown sugar
2 tbsp ( 30 mL) cocoa powder
1 cup ( 250 mL) cold water



Recipe



1. Preheat oven to 350F (180C). Grease a 2-L (8-cup) baking dish, preferably one with a round bottom. Measure flour, 1/2 cup sugar, baking powder and salt into a large bowl. Stir with a fork until well blended. Beat in milk and vanilla until fairly smooth.

2. Stir 3 tablespoons of cocoa powder into melted butter. Then, stir into batter. Stir in chopped chocolate, turn into prepared dish and smooth top.

3. Prepare sauce immediately. Stir remaining sugars with 2 tablespoons cocoa in a small bowl and sprinkle over batter. Pour cold water evenly over batter. Do not stir.

4. Bake in centre of preheated oven for 25 to 30 minutes, until cake appears slightly glazed on top and sauce is bubbling around sides of dish. Spoon pudding cake into dessert dishes and serve hot along with vanilla ice cream.