Wednesday, June 23, 2010

Hot Fudge Pudding Cake

I've had my eye on this dessert for quite some time and when I was craving something chocolate and gooey, I immediately thought of this beauty from Melanie at My Kitchen Cafe. Instead of icecream, I paired it with fresh raspberries and freshly whipped whipping cream. And I didn't have any chocolate chips on hand, so those were sadly left out, but it was delicious! Even my chocolate disliking husband (I know! I don't know what he's thinking!) ate a big serving! However you serve it, though, you will need a tall glass of milk to wash it down as it is very rich. But, I ask you, what is better than a warm, gooey, chocolatey delight and a glass of ice cold milk?

Hot Fudge Pudding Cake

1 cup sugar
½ cup cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
4 tablespoons butter, melted
1 large egg yolk
2 teaspoons vanilla extract
½ cup semisweet chocolate chips (I left these out with good results)
1 cup boiling water

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.

Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).

Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.

Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.

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