Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Saturday, January 26, 2008

Hot Fudge Pudding Cake

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This is not a difficult recipe, though it does take a few more bowls, and a couple pots/pans. If you simply follow the steps though, you really can't go wrong. It's very rich and falls into the "scrumptious" category!

Serving it warm is best. When cooking dinner, I would recommend putting this in the oven about 20 minutes before you eat. The prep time is about 20-25 minutes, so allow some time for this.

You could make most of it ahead of time, stopping just after you pour the batter into the pan. Then you'd simply have to sprinkle, pour, and place in the oven.

Hot Fudge Pudding Cake (Cook's Illustrated)

In a double boiler, melt and stir:
1/3 C Dutch processed cocoa
6 TB unsalted butter
2 ounces semi-sweet or unsweetened baking chocolate

While waiting for it to melt,

Add to a small bowl (bowl 1):
2 tsp instant coffee
1 1/2 C water

Stir to dilute, and set aside.

In a 2nd small bowl, add and mix together:
1/3 cup cocoa
1/3 C brown sugar

1/3 C granulated sugar

In a 3rd small bowl combine:
3/4 C flour
2 tsp baking

In a 4th medium bowl whisk together:
2/3 C sugar
1 TB vanilla extract

1/3 C whole milk

1/4 tsp salt

Whisk into 4th bowl:
1 large egg yolk

Add melted chocolate mixture to the 4th bowl. Combine ingredients.
Add flour mixture (2nd bowl) to the the 4th bowl, and mix well.

Lightly spray an 8" x 8" baking dish with cooking spray. Pre-heat the oven to 325 degrees.

Pour the chocolate batter (from 4th bowl) into the pan evenly.

Sprinkle the cocoa mixture (2nd bowl) evenly over the chocolate batter.

Pour the coffee gently on top.

Place pan in the middle of the oven for about 45 minutes, until the cake is bubbling and just starting to pull away from the sides of the pan. Cool on a wire rack and serve warm over vanilla (or coffee) ice cream.

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