Hot chocolate pudding cake a la mode

By miss5elements

As it bakes, the batter separates into 2 layers: a soft pudding on bottom and a cake layer on top.

Planning tip: The cake batter and the sugar mixture (Step 4) can be prepared and stored separately at room temperature up to 3 hours ahead. Assemble dessert with the simmering milk just before baking.

Per serving: 481 cal, 8g pro, 73g carbs, 1g fiber, 20g fat (12g sat fat), 83mg chol, 329mg sod

Ingredients

• 3/4 stick (6T) unsalted butter
• 1 oz semisweet baking chocolate, chopped
• 1 lg egg yolk
• 1 c all-purpose flour
• 1.25 c granulated sugar
• 2/3 c unsweetened Dutch-process cocoa powder
• 2 t baking powder
• 1/4 t salt
• 2.5 c milk
• 2 t vanilla extract
• 1/3 c packed light brown sugar
• 1.5 pt vanilla frozen yogurt

Details

Servings 8
Adapted from womansday.com

Preparation

Step 1

1. Heat oven to 350F. You'll need a shallow 2qt baking dish.

2. Melt butter and chocolate in a small pot just until melted; stir with a whisk to combine, then stir in yolk until well blended.

3. Whisk flour, 3/4c granulated sugar, 1/3c cocoa, the baking powder and salt in a med bowl until blended. Stir in 1/2c milk, the butter mixture and vanilla until smooth. Spread batter in ungreased baking dish.

4. Mix remaining 1/2c granulated sugar, remaining 1/3c cocoa and the brown sugar in small bowl with fingers or a fork until blended. Sprinkle over batter.

5. Heat remaining 2c milk just until simmering. Slowly pour over mixture in baking dish - don't stir.

6. Bake 45 min. Spoon into dessert bowls. Top each serving with a small scoop of frozen yogurt. (NOTE: Serve immediately or pudding layer will be absorbed by cake layer.)