Chocolate Pudding Cake Recipe
Servings: 6
Ingredients
- 6 Tbsp. (90 ml) unsalted butter
- 1/3 c. (80 ml) cocoa, Dutch process preferred
- 2 ounce (60 g) semisweet chocolate, minced
- 2/3 c. (180 ml) sugar
- 1 Tbsp. (15 ml) vanilla extract
- 1/3 c. (80 ml) lowfat milk
- 1/4 tsp (1 ml) salt
- 1 x egg yolk
- 3/4 c. (180 ml) all-purpose flour
- 2 tsp (10 ml) baking pwdr
- 1/3 c. (80 ml) cocoa, Dutch process preferred
- 1/3 c. (80 ml) packed brown sugar
- 1/3 c. (80 ml) sugar
- 2 tsp (10 ml) instant coffee
- 1 1/2 c. (375 ml) water
Directions
- For the batter, combine the butter, cocoa, and chocolate and heat in a small saucepan over a pot of simmering water, stirring till smooth.
- Set chocolate mix aside to cold slightly. Add in the sugar, vanilla, lowfat milk, salt, and egg yolk to the chocolate mix, whisking till smooth. Add in the flour and baking pwdr, stirring till combined.
- Pour the batter into a greased 8-inch (20 cm) square glass baking dish. Combine the ingredients for the cocoa mix in a small bowl and stir to combine, breaking up any lumps. Sprinkle the cocoa mix proportionately over the top of the batter. In a small bowl, stir the instant coffee into the water to dissolve and gently pour over the cocoa mix. Bake in the center of a preheated 325F (160C) oven for about 45 min, till the cake has puffed and just begun to pull away from the sides of the pan - don't over bake. Cold in the baking dish on a wire rack and serve hot or possibly at room temperature.
- Serves 6to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 446 | |
| Calories from Fat 155 | 35% |
| Total Fat 17.81g | 22% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 521mg | 22% |
| Potassium 141mg | 4% |
| Total Carbs 70.38g | 19% |
| Dietary Fiber 3.8g | 13% |
| Sugars 50.05g | 33% |
| Protein 5.26g | 8% |
