Angela's Hot Fudge Pudding Cake

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Hot Fudge Pudding Cake

1 1/2 cup of cold coffee (or same amount of water mixed with 2 tsp. instant coffee)

2/3 dutch processed cocoa, divided into 1/3 cups

1/3 cup packed brown sugar

1/3 cup granulated sugar, 2/3 cup granulated sugar for later use

6 Tbsp unsalted butter

2 oz bittersweet or semi sweet chocolate, chopped

3/4 cup all-purpose flour

2 tsp baking powder

1 Tbsp vanilla

1/3 cup milk

1/4 tsp salt

1 large egg yolk

Preheat oven to 325 degrees Fahrenheit and lightly spray an 8-inch glass or ceramic baking dish.

Stir together 1/3 cup of the cocoa, brown sugar, and 1/3 cup of the granulated sugar. Set aside. Melt the butter, the remaining cocoa, and the chopped chocolate in a small bowl (or use a double boiler if you have one) over a saucepan of barely simmering water; whisk until smooth and set aside to cool. Whisk flower and baking powder; set aside. Whisk the remaining 2/3 cup of granulated sugar, vanilla, milk and salt in a bowl until combined, then whisk in the egg yolk. To that bowl, add chocolate mixture and whisk to combine. Add the flour mixture and whisk until evenly moistened.

Pour the batter in the prepared baking dish and spread evenly to the sides and corners. Sprinkle the cocoa/sugar mixture evenly over the batter; cover the entire surface. Pour coffee gently on top. DO NOT MIX.

Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the dish, about 45 minutes. Cool, in the dish for about 25 minutes before serving.

Individual Cakes version:

In 8-oz ramekins, pour about 1/4 cup of batter, sprinkle about 2 Tbsp of the cocoa/sugar mix; pour 3 Tbsp of the coffee over the top. Bake about 20 minutes and cool for about 15.

Angela's Thoughts:

Don't do what I did the first time: mix the vanilla, milk, and egg concoction in too small of a bowl. It can get messy. A medium bowl will do, but don't worry about erring on the side of caution and using a larger bowl than you think you need.

I definitely recommend the cold coffee over the water and instant powder version--the instant just doest have the same richness of flavor. If you're a coffee drinker, you probably have better quality coffee in your maker from the day before than the ancient jar of instant in your pantry.

I'll be honest, there are two moderately intimidating things about this recipe: inserting a half mixed mess into the oven and pulling out what looks like a half-baked cake. Despite this, resist the urge to mix the coffee and cocoa into the batter and/or resist the temptation to bake the cake for just a little bit longer. The messy parts are the parts that give you the ooey gooey goodness of hot fudge in the middle of your cake. This is best served still a bit warm with ice cream on the side or a glass of milk. I haven't tried the individual cakes version, so I can't tell you if you get the same loveliness in the middle. Someone should try it and let me know.

Enjoy!

-Angela

Scheduling Director