Hot Fudge Pudding Cake
2 teaspoons instant espresso powder
1 ½ cups water
2/3cup cocoa powder
1/3 cup brown sugar
1 cup granulated sugar
6 tablespoons unsalted butter
2 ounces semisweet chocolate or bittersweet chocolate, chopped
3/4cup all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla paste or vanilla extract
1/3 cup whole milk
¼ teaspoon salt
1 large egg yolk
- Preheat oven to 400 degrees. Coat the inside of eight 4-ounce ramekins with nonstick cooking spray. Set ramekins on baking sheet.
- Stir instant espresso into the water; set aside to dissolve.
- Whisk together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl.
- Melt the butter, remaining 1/3 cup cocoa, and chocolate in small saucepan, and whisk until smooth. Set aside, and cool slightly.
- Whisk flour and baking powder in small bowl to combine and set aside.
- Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined and whisk in the yolk.
- Add chocolate mixture and whisk to combine.
- Add flour mixture and whisk until batter is evenly moistened.
- Divide the batter evenly among ramekins (about 1/4 cup per ramekin) and level with back of spoon; sprinkle about 2 tablespoons cocoa/sugar mixture over batter in each ramekin.
- Pour 3 tablespoons coffee mixture over cocoa/sugar mixture in each ramekin.
- Bake until puffed and bubbling, about 20 minutes. Be careful not to over bake!
- Cool ramekins about 15 minutes before serving, the cakes will fall. Serve with vanilla ice cream, or unsweetened whipped cream.
Pudding Cake in a 9-inch square pan
- Pour batter into prepared baking dish and spread evenly into sides and corners with rubber spatula.
- Sprinkle cocoa/sugar mixture over batter. Mixture should cover entire surface of batter.
- Pour coffee mixture gently over cocoa mixture, bake 20 to 30 minutes until puffed, and no longer jiggly. Allow to rest for 10 minutes before serving.
Wishing you a blessed Easter and Passover, and I will leave you with a few spring photos from Washington, D.C.