Hot fudge pudding cake

from LA Times. Using a high quality dutch processed cocoa such as Valrhona or La Maison du chocolat will yield the best results.

Hot fudge pudding cake

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  • Prep Time


  • Total Time


  • Servings



  • 7

    tablespoons top-qualty Dutch-processed cocoa, sifted, divided

  • 1

    cup flour

  • ½

    cup sugar

  • 2

    teaspoon baking powder

  • 1

    teaspoon sea or kosher salt

  • ½

    cup half and half

  • 4

    tablespoon melted unsalted butter

  • 1

    cup roughly chopped toasted cashews, pecans, or walnuts

  • ¾

    cup packed dark brown sugar

  • cups hot water


1. Heat the oven to 350 degrees. In a mixing bowl, combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt. Toss with a fork until well mixed. 2. Stir in the half-and-half and butter and mix well. Fold in the nuts. Spread the batter evenly into a 9-inch round or square baking dish smoothing the top. 3. Combine the remaining cocoa with the brown sugar, mixing well, and distribute evenly over the top of the batter. Pour 1 3/4 cups of hot water evenly over the top. 4. Bake 45 minutes. Remove the dish to a trivet to cool slightly and scoop the pudding onto dessert plates with or without ice cream.


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