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.
Ingredients
- 7 tablespoons top-qualty Dutch-processed cocoa, sifted, divided
- 1 cup flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon sea or kosher salt
- 1/2 cup half and half
- 4 tablespoon melted unsalted butter
- 1 cup roughly chopped toasted cashews, pecans, or walnuts
- 3/4 cup packed dark brown sugar
- 1 3/4 cups hot water
Details
Cooking time 55mins
Preparation
Step 1
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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