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Hot fudge pudding cake

By

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

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Hot fudge pudding cake 0 Picture

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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