Chocolate
Pudding Cake: Preheat
your oven to 350 degrees F (180 degrees C). Butter,
or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.
Pudding Sauce:
Stir the instant coffee into the boiling water. (Can also use 1 1/2 cups (360
grams) of freshly brewed hot coffee.)
In a separate
bowl, stir together the white sugar, brown sugar, and cocoa powder.
Cake: Place
the pecans or walnuts on a baking sheet and bake for about 8 minutes or until
lightly brown and fragrant. Let cool and then coarsely chop.
In a
bowl, sift or whisk, the flour with the cocoa powder, sugar, salt, and baking powder.
Stir in the chopped nuts. In another
large bowl, whisk the egg with the melted butter, milk, and vanilla
extract. Stir the egg mixture into the flour mixture until combined. Spread the batter evenly onto the bottom of the prepared pan.
Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the
coffee mixture over the cocoa mixture. Bake for about 25 minutes
or until the cake is puffed and just beginning to pull away from the sides of
the pan. Remove from oven and place on a wire rack. Serve warm or at room
temperature, either plain or with vanilla or coffee flavored ice cream.
Leftovers can be covered and stored in the refrigerator.
Serves 8.
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Pudding Sauce
1 1/2 cups (360 ml/grams)
boiling water
2 teaspoons
(3 grams) instant coffee
(powder or granules)
1/3 cup (65 grams)
granulated white sugar
1/3 cup (70 grams) light
brown sugar
1/3 cup (35 grams)
unsweetened cocoa powder (regular or Dutch-processed)
Cake
1/2
cup (50 grams) chopped pecans or walnuts
3/4 cup (95 grams) all
purpose flour
1/4 cup (25 grams)
unsweetened Dutch-processed cocoa powder
1/3 cup (65 grams)
granulated white sugar
1/4 teaspoon
(1 gram) salt
2 teaspoons
(8 grams) baking powder
1 large egg
(50 grams), at room temperature
4 tablespoons (55 grams) unsalted
butter, melted and cooled to room
temperature
1/3 cup (80 ml/grams) milk,
at room temperature
1 teaspoon
(4 grams) pure vanilla
extract
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